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The Standard 

BOOK OF RECIPES 

And Housewife's Guide 



Comprising 

A Complete Cook Book. — Practical Household Recipes, Aids and Hints for Household 

Decorations ; the Care of Domestic Plants and Animals and a 

Treatise on Domestic Medicine 



Edited by 

AUCE A. JOHNSON 

Graduate in Domestic Science of Drexel Institute Philadelphia 

MRS. JANET McKENZlE HILL 

Editor of the Boston Cooking School Journal 

DR. HENRY HARTSHORNE, M.D., LL.D. 

Author of " Essential of Practical Medicine" 
AND OTHER SPECIALISTS 



PROFUSELY ILLUSTRATED 



THE LIBRARY OF 
CONGRESS, 

Two Copifca Received 

SEP. 5 1901 

COPVRIGHT ENTRY 

CLASS <^XXc Nu. 

COPY a. 



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Entered according to Act of Congress in the year s^oi, by 

TV. E. SCUTiTi. 
in the oflficc of the Librarian of Congress, at Washington. 



AXO. BJCOBTS RSlSEiKVXJIX 




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* • • • • 



TABLE OF CONTENTS 



THE MODEL COOK BOOK 



The Art of Cooking 
Soups and Their Preparation 
Fish .... 
Shell Fish 

Poultry and Game Birds 
Meats .... 
Beef .... 
Mutton .... 
Pork .... 
Hashes and Sandwiches 

Hggs 

Vegetables and Their Preparation 

Milk and Cheese . 

Sauces and Salads 

Bread Biscuit and Pastry 

Griddle Cakes . 

Cereals 

Cakes and Cake -making 

Custards and Cream 

Puddings and Sauces 

Pies and Pastry 

Jellies, Jams, Etc. 

Ices and Ice Cream 

Pickles and Salads 

Candies and Confections 

Beverages 

Dishes for the Sick 

Menus for Various Occasions 

Table-setting and Serving 

Cuts of Meats and Their Uses 

Outside the Kitchen 

Household Utilities . 

Laundry Work 

Recipes for Cleaning 

Household Pests . 

Other Recipes . 

Brief Recipes for Housekeepers 

How to Make Attractive Home Decorations 

Fancy Work for Leisure Hours 

Care of Domestic Animals and Plants 

House Plants and Flowers 

HOUSEHOLD MEDICINE . 



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TheModelCook Book 

THE ART OF COOKING— THE PREPARATION OF FOOD— RECIPES 
FOR COOKING SOUPS, MEATS AND VEGETABLES— FOR 
MAKING BREAD, PASTRY, CONFECTIONS; OTHER 
VALUABLE RECIPES FOR THE HOUSE- 
KEEPERS' NEEDS 



THE ART OF COOKING 



The section of the house which is most 
rarely seen by the visitor is the one which is 
most necessary to his comfort and that of 
the family. While the drawing-room, the 
library, the dining-room, and other apart- 
ments contribute their share to the enjoy- 
ment of life, the kitchen and its products 
are essential to existence itself. Whatever, 
therefore, it may be felt important to say 
about the arrangement and adornment of 
the rooms most in evidence in the well- 
ordered household, in all accounts of family 
life a large space needs to be devoted to the 
kitchen, that reservoir from which flows an 
endless succession of palatable viands, which 
have much to do wath making life worth 
living. Of the time at our command a con- 
siderable portion is spent at the table ; eating 
and drinking occupy a large place in our 
thoughts, and, while conscious that we must 
eat to live, we do our utmost to make the 
act of eating one of the chief enjoyments of 
life. 

For this the art of the cook is all essen- 
tial. Nature offers us a great variety of 
foods, and man has learned how to combine 
and develop these into hundreds of palatable 
dishes. They can be spoiled ; nothing is 
more easy. They can be rendered unnutri- 
tious and distasteful by careless or ignorant 
handling. On the other hand, by the exer- 



cise of skill and care, the}^ can be made 
nutritious, toothsome, often delightful to 
the palate, and the task of sustaining life 
can be converted into one of the leading 
pleasures of existence. How this may be 
done it is proposed to show in the following 
pages, by giving a collection of practical 
recipes for the preparation of food. In this 
it has been our purpose to combine economy 
with palatableness. Many of the recipes 
given in cook-books are so lavish in the use 
of butter, eggs, and other costly ingredients 
as to place them beyond the reach of ordi- 
nary families. This we have endeavored to 
avoid, and have also taken care to submit 
all our recipes to the inspection of expe- 
rienced housewives, giving none which have 
not received the verdict of approval. 

Man is ominivorous in appetite. He is 
at once a carnivorous and a herliivorous 
animal. A due combination of meats and 
vegetables forms the basis of our meals ; 
followed, when appetite is stayed, with deli- 
cate and tasteful viands, in which all the art 
of the cook is enlisted to make them deli- 
cious. In ordinary dinner service it is cus- 
tomary to begin with soup, and follow with 
fish, meats or game, accompanied with vege- 
tables, and proceed to a dessert of pies or 
puddings, cake, fruit, and other stag's to the 
failing appetite. In arranging our recipes 

Z7^ 3 



THE MODEL COOK BOOK 



we have followed in general this order, be- 
ginning with soups and proceeding through 
the solid courses to the dessert. 

The Kitchen Fire. 

To make a fire in a stove or range, take 
off the covers, brush out the ashes and 
knock all clinkers from the sides of the fire 
box. Open all the dampers. Bring shav- 
ings or paper, wood and coal. Cover the 
grate with shavings or loosely crumpled 
pieces of paper. I^ay in crosswise small 
pieces of wood, and on top of these larger 
pieces, being careful to fill all the corners 
of the fire box. Leave spaces between for 
the passage of air, and light the fire from 
underneath. 

When the wood begins to burn put on 
coal, pressing the wood down to the grate. 
Add more coal after the first supply kindles. 
As soon as the fire burns freely close the 
back damper, and when the oven is hot 
close the front damper. Never allow the 
coal to come above the edge of the fire box. 

Every stove or range has, at least, two 
dampers ; one to allow the air to pass up 
through the fire, another to allow the gas to 
escape up the chimney and to complete the 
circulation of air. When the oven is to be 
used, the dampers should be so regulated as 
to allow the heated air to pass around the 
oven . 

In making a fire one thing should be 
borne strictly in mind. Neyer pour coal-oil 
on the kindling to make it burn more freely 
or on the fire to give it new life. If you 
have it in view to do this you had better 
take poison at once, and avoid the more 
painful suicide of burning to death, which 
has been the fate of so many who had the 
habit of using this dangerous material. 

To keep the fire over night, close the 
front damper and leave the back one partly 
open ; put on fresh coal and after it has 
kindled open the cooling doors to admit cold 
air over the fire. 

The stove is blackened to make it look 
well, to prevent it from rusting and to keep 
in the heat. Moisten the blacking with 
warm or cold water, making a paste about 
as thick as cream. Rub this over the stove 
while it is cold and polish with a soft brush 
after the fire is kindled. 
372 



Soups and Their Preparation. 

In making soup uncooked meat should 
always .serve as the basic element. Cracked 
bones of cooked game or of rare beef and 
mutton may be added if desired, but the 
juices derived from raw meat can alone be 
depended upon for nourishment and flavor. 
The meat should be chopped fine, and then 
placed in cold water and allowed to soak for 
some time. If bones are used they should 
be thoroughly fractured. Heat should next 
be gradually applied and the water slowly 
brought to a boil. At no stage must it be 
allowed to boil fast. Salt has a tendency 
to harden the fibres and check the flow 
of the juices, and therefore should not 
be added till the meat is thoroughly done. 
While boiling, keep the pot covered. When 
done, strain through a cullender ; and after- 
wards, for clear soup, through a hair sieve, 
or coarse bobbinet lace. 

Let the tureen be kept covered until you 
are ready to serve the soup ; then ladle it 
out quickly and neatly, having the soup- 
plates warmed in advance. In most cases 
soup is better on the second than on the 
first day ; but it should not be warmed over 
too quickly, or left too long upon the fire 
after heating. 

If the object be to obtain stock for soup, 
boiling must be kept up for some time, so 
as to obtain from the meat all its gelatine, 
so far as possible. The hardened albumin- 
ous matter which floats in the liquid can be 
removed by straining, so as to leave the 
soup clear. There will remain in the vessel 
a dry fibrous mass without taste and of little 
nutritive value. 

Soup is often looked upon as a light 
kind of food — useful only as a preliminary 
to other foods ; but in many countries it is 
the staple article of diet. There is no better 
way of economizing food. All the waste 
fragments of the table may be made avail- 
able in this way. The French peasant has 
his '' pot-au-fcu'' always ready to receive 
anything from which nutriment can be 
extracted, and makes his soup, with the 
addition of bread, his main sustenance. 

Soups may be made alike from meats 
and vegetaliles, from shell-fish and game, 
and are capable of being very widely varied. 



THE MODEL COOK BOOK 



We give below recipes for preparing some 
of the more desirable kinds : 

Beef Soup. — Select a shin of beef of five 
or six pounds' weight, crack the bone, 
thoroughly wash and place it in a kettle to 
boil, with five or six quarts of cold water. 
Let it boil very slowly for about six hours. 
In this way the stock is prepared, which 
may be set away for use the next day. Set 
it on an hour before dinner, add salt and 
pepper, and one carrot, two turnips, two 
tablespoonfuls of rice or pearl barley, one 
head of celery and a teaspoonful of summer 
savory powdered fine ; the vegetables to be 
minced up in small pieces. After these in- 
gredients have boiled a quarter of an hour, 
put in two potatoes cut up in small pieces ; 
let it boil half an hour longer, take the meat 
from the soup, and, if intended to be served 
with it, take out the bones and lay it closely 
and neatl}'' on a dish, and garnish with sprigs 
of parsley. 

The seasoning of this soup is a matter of 
taste. Some use only salt and pepper, others 
put in a little mace and some small herbs. 
Serve very hot. 

To make a simpler stock omit the spices 
and herbs, also the vegetables. 

Veal Soup. — Put a three-pound knuckle 
of veal into three quarts of cold water, with 
salt and one small tablespoonful of uncooked 
rice. Boil slowly for three hours, or until 
the liquor is reduced to half its original 
quantity ; remove from the fire. Into the 
tureen put the yolk of one '^'g%, and stir in a 
teacupful of cream, or new milk ; add a small 
piece of butter; on this strain the soup, 
boiling hot, stirring it all the time. 

Chicken Cream Soup — Take two young 
or one full-grown chicken. Cut it into pieces 
and put these into a soup kettle with half a 
pound of ham, and an onion ; add four 
quarts of cold water. Bring slowly to a 
gentle boil, and keep this up until the liquid 
has diminished one-third, and the meat 
drops from the bones ; then add half a cup 
of rice. Season with salt, pepper, and a 
bunch of chopped parsley. 

Cook slowly until the rice is tender, then 
the meat should be taken out. Now, stir 
in two cups of rich milk thickened with a 



little flour. A chicken at least a year old is 
better for soup than a younger fowl. 

Mutton or Lamb Broth. — Take four 
pounds of lean mutton or lamb, and cut into 
small pieces, which boil slowly in a gallon 
of wa'er, in a covered vessel, for two hours. 
Soak a half teacupful of rice in enough 
warm water to cover it, and add to the boil- 
ing soup. Cook another hour, stirring from 
time to time, to keep the rice from settling 
to the bottom. 

Beat an ^%% to a froth, and stir into it a 
cup of milk, into which has been rubbed a 
tablespoonful of flour. Mix with this a little 
of the hot liquid, until the &%% is cooled 
sufficientl}^ to prevent danger of curdling. 
Then, after taking out the meat, pour this 
into the pot, season with parsley, thyme, 
salt and pepper ; let boil and serve. 

This soup is nutritious and palatable for 
the sick with the rice left in. When strained 
it makes an excellent white table soup. 

Mock Turtle or Calf's Head Soup.^ 

Scald a well-cleaned call's head, remove the 
brain, and boil the head until the meat will 
easily slip from the bone. Then take out 
the head ; cut it in small, square pieces, and 
throw them into cold water ; when cool, i)ut 
it into a stewpan, and cover with some of 
the broth ; boil until quite tender, set aside. 

In another stewpan melt some butter, 
and in it put a quarter of a pound of lean 
ham, cut small, with herbs, also parsley and 
one onion ; add about a pint ofthe broth ; 
let it simmer for two hours, and then dredge 
in a small quantity of flour ; add the re- 
mainder ofthe broth, and a glass and a half 
of Madeira or Sherry wine : let all stew 
quietly for ten minutes and rub it through a 
medium sieve ; add thecalf's head, season with 
a very little cayenne pepper and a little salt. 

Having previously prepared force-meat 
l^alls, add them to the soup, and serve hot. 
Serve with sliced lemon, which may ])e laid 
on top of the soup, or passed separately. 

Force^rieat Balls for Soup. — The force- 
meat balls, mentioned in the preceding re- 
cipe, may ]:)e thus made. Take one cupful 
of cooked veal or fowl meat, minced ; mix 
with this a handful of fine bread-crumbs, 
and the yolks of four hard-boiled eggs 



THE MODEL COOK BOOK 



rubbed smooth together with a tablespoon- 
tul of milk ; season with pepper and salt ; 
add a half teaspoonful of flour, and finish 
with two beaten eggs ; the hands must be 
well floured, and the mixture be made into 
little balls the size of a nutmeg ; drop into 
the soup twenty minutes before serving. 

Ox Tail Soup. — Boil two ox tails three 
to four hours, season with salt, black pep jer 
and a small piece of ripe pepper pod. Add 
one-half cup barley, previously soaked in 
cold water three hours, a cup of tomato 
juice and a little carrot finely chopped. 
Boil all together one hour and serve hot. 

Vermicelli Soup. — Take four pounds 
of lamb, removing all fat, one pound veal and 
aslice of ham, cut up, cover with a quart of 
cold water, and let it heat slowly. Keep it 
closely covered. After an hour, add four 
quarts of boiling water, and cook till the 
meat is in shreds. Then season with salt, 
herbs, and a little Worcestershire sauce, 
boiling for ten minutes in the soup. Then 
strain and set again on the fire. Now add 
about the third of a pound of vermicelli 
which has been boiled tender. Boil up once, 
and serve. Macaroni may be used if pre- 
ferred to vermicelli. 

Philadelphia Pepper Pot. — Put two 

pounds of tripe and four calves' feet into 
the soup pot and cover them with cold 
water ; add a red pepper, and boil until the 
calves' feet have become very tender. Then 
take out the meat, skim and stir the liquid, 
and cut the tripe into small pieces, which 
put back into the liquid. If there is not 
enough of this add boiling water. Flavor 
with half a teaspoonful of sweet marjoram, 
sweet basil, and thyme, two sliced onions, 
sliced potatoes and salt. When these have 
boiled until almost tender, add a piece of 
butter rolled in flour, drop in some ^%^ 
balls, boil fifteen minutes more. Serve hot. 

Noodles for Soup. — Beat up one ^^^ 
light, add a pinch of salt, and flour enough 
to make a very stiff dough ; roll out like 
thin pie crust, and dredge with flour to 
keep from sticking. Let this dry for an 
hour or more ; then roll it up into a tight 
scroll, and slice it into thin pieces. After 
all are cut, mix them lightly together, and, 

374 



to prevent them sticking, keep them floured 
a little until you are ready to drop them into 
your soup. This should be done 15 min- 
utes before serving, for if boiled too long 
they will go to pieces. 

Fish Soup. — Select a large, fine fish, 
clean thoroughly, and put over the fire in 
water, allowing one quart for each pound 
of fish. Add an onion cut fine, and a bunch 
of sweet herbs. When the fish is cooked, 
and is quite tasteless, strain all through a 
cullender, return to the fire and add some 
butter ; then salt and pepper to taste. A 
small tablespoonful of Worcestershire sauce 
may be added. Serve with small squares 
of fried bread and thin slices of lemon. 

Oyster Soup. — Strain the juice from two 
quarts of oysters, add to it a teacupful of 
water, and heat slowly in a covered ves.sel. 
When near boiling, season with salt and 
pepper, add the oysters, and let them stew 
for about five minutes. Heat in a separate 
vessel a quart of milk with two tablespoon- 
fuls of butter, pour in, and stir well for two 
minutes. 

Be very careful that the soup is cooked 
just enough. Too much cooking ruins the 
oysters, while they are equally ruined for 
the taste by being underdone. The plump- 
ness of the body and the ruffling of the edge 
are indications of their being in the right 
condition. Serve with sliced lemon and 
oyster or cream crackers. Mace and nut- 
meg may be used for seasoning. 

Oyster Bouillon. — Wash and chop fifty 
good-sized oysters, put them in a double 
boiler, cover and cook slowly for an hour ; 
add a pint of water, a level teaspoonful of 
celery seed, and strain through two thick- 
nesses of cheesecloth ; reheat, add a level 
tablespoonful of butter, a little salt, and 
serve in cups. 

Clam Soup. — Take twenty-five clams, 
and chop fine. Put over the fire the liquor 
that was drained from them, pour in a cup 
of water, and let boil ten minutes ; then add 
the chopped clams, and boil half an hour. 
Season to taste with pepper and salt and 
two tablespoonfuls of butter ; let it boil 
again and add one quart of milk heated to 
scalding, stir in a tablespoonful of flour made 



THE MODEL COOK BOOK 



to a cream with a little cold milk, or two 
crackers rolled fine. Some like a little 
mace and lemon juice in the seasoning. 
Serve without delay. 

Green Turtle Soup. — Chop the coarser 
meat of the turtle, with the bones, add four 
quarts of water, with salt, pepper, two 
onions, and a bunch of sweet herbs. Stew 
slowly for four hours, keeping it at a boil. 
Then strain the soup, and add the finer 
meat and the green fat of the turtle, which 
have been simmering for an hour in a quart 
of water. Thicken with brown flour and 
boil for an hour more. If there are turtle 
eggs, boil them separately for four hours, then 
throw into the soup. Use force-meat balls 
if there are no eggs. Then put in the juice 
of one lemon and a glass of Madeira wine. 
Beat up once and pour out. Any private 
family can now obtain green turtle meat for 
soup, it being preserved in air-tight cans. 

Chicken Soup. — Prepare a fowl for 
cooking. Separate it at the joints and cut 
it into small pieces. Put the meat into a 
saucepan with three pints of water and cook 
it slowly from 2J/2 to 3 hours, or until very 
tender. Then take out the meat, let the 
liquor continue to boil, and to it add two 
tablespoonfuls of rice, two tablespoonfuls of 
finely cut onion, which has been fried in a 
little butter until soft, but not brown, and 
three peppercorns. Remove the gristle from 
the meat and put the meat, with one tea- 
spoonful of salt, into the soup, and simmer 
until the rice is very soft. A little white 
pepper and celery salt may be added, if 
desired. If the water boils away during the 
cooking, add more boiling water. Serve 
the soup with croutons. 

Croutons. — Cut slices of stale bread ^ 
inch thick. Cut off the crusts and divide 
the slices into ^ inch cubes. Place them 
on a tin sheet and bake them until golden- 
brown. Serve with stews and soups. 

Vegetable Soup. — Scrape one small car- 
rot and pare one small turnip, removing a 
thick skin. Grate and add them to one cup 
of soup stock and let it simmer 45 minutes. 
Pare one potato, cut it into small cubes and 
add it to the stock after the turnip and 
carrot have cooked 15 minutes. Add some 



tomato , if desired . The soup may be varied 
by using rice or noodles with the stock, in- 
stead of vegetables . 

Thick Vegetable Soup. — Put i lb. shin 
bone into one pint cold water with one-half 
teaspoonful each of salt and sugar, let it sim- 
mer. Brown two sliced onions in one table- 
spoonful of butter, stir in an equal quantity 
of flour and brown it ; add one cup boiling 
water gradually, and, when the mixture is 
smooth and thick, stir it into the soup,. Cut 
two carrots and two turnips in small squares, 
and some celery in }4 inch strips, and add 
them. Simmer two hours. Three-quarters 
of an hour before serving slice two potatoes, 
parboil 5 minutes, and add them and one- half 
teaspoonful of pepper. One tablespoonful 
of chopped parsley may be added just before 
serving. Remove the bone, separate the 
meat, if there is any, into small pieces, and 
serve in the soup. Do not put any fat 
meat into the soup. 

Green Pea Soup. — Put the empty pods 
of a half peck of peas into a gallon of water, 
and boil for an hour. Then strain, put 
in four pounds of chopped beef, and boil 
slowly an hour and a half. Then add the 
peas ; boil half an hour, adding ten minutes 
before serving a half cup of rice flour, salt, 
pepper, and chopped parsley. Strain into a 
hot tureen. 

Dried Pea Soup. — One gallon of water, 
one quart of soaked peas ; boil slowly for 
two hours. Then press the peas through a 
cullender with a wooden spoon, and return 
to the pot, adding a small head of celery, 
chopped, and a little parsley or summer 
savory. If the soup becomes too thick add 
more water. Place in the bottom of the 
tureen small pieces of toasted bread, or 
scatter bread that has been fried in butter 
until brown on the surface of the soup, after 
it has been poured into the tureen. 

Pea Porridge. — Shell the peas and put 
the pods on to boil, cooking about an hour. 
Drain off" the water, and put it over the fire ; 
add the peas, some potato cut in small 
pieces, a bunch of pot-herbs, and a small 
onion. When these are well cooked add a 
quart of milk, and thicken with flour and 
butter rubbed together, and salt and pepper 



rilE MODEL COOK BOOK 



to taste. Small dumplings are an addition, 
if liked. 

Bean Soup. — Cook three pints soup or 
marrowfat beans, with one and one-half 
pounds of fresh pork. When done remove 
the meat. Take out a dish of beans to 
ser\^e for dinner. Take a pint of beans and 
run them through a sieve. Have as much 
water as necessary, for the amount of soup 
desired to make, add the pulp and a table- 
spoonful of butter, make thickening of one 
tablespoon ful of flour and one-half cup 
sweet milk, one well-beaten ^%^, and one 
onion cut fine. 

Black Bean Soup. — Take one cup black 
beans, soak several hours or over night ; 
put to boil in one quart cold water. Slice 
half a small onion, and fry it in a table- 
spoonful of butter. Add it to the beans, 
and simmer four or five hours, or until the 
beans are soft, adding cold water so as to 
keep the quantity one quart. Cook together 
one tablespoonful each flour and butter, and 
add to the soup after it is strained. Season 
with a tablespoonful salt and a sprinkle 
of pepper and mustard. Any other dried 
beans may be used in making this soup. 

Corn Soup. — Stew one-half can or two 
cups corn with one-half cup water until 
soft. Scald one pint milk, with salt and 
pepper added, in the top of a double boiler; 
add one-half tablCvSpoonful of sugar. Pour 
in the corn, and strain it if desired. 

Chicken Corn Soup. — Take a large 
chicken, cut into pieces, and boil with the 
cobs of the corn in a gallon of water till 
tender. Then put into the pot the green 
corn cut from a dozen ears, and stew gently 
for an hour longer. Remove the chicken 
and the cobs, season the soup with pepper, 
vSalt, and parsley, thicken with rice or wheat 
flour, boil up again, and serve. There is 
no need to strain if the corn is young. 

The chicken, unless boiled to rags, may 
be served in a fricasee. For this, beat up 
an <t<g'g and a tablespoonful of butter, adding 
some liquor from the soup, and boil for a 
moment. Thicken with flour, season, and 
pour hot over the chicken. Garnish dish 
with parsley and slices of hard-boiled ^ZZ- 

Graham Soup.— Chop up finely three 
onions, three carrots, four turnips, and a 

dp 



bunch of celery. Put on the fire in about 
three quarts of w^ater. Simmer half an hour, 
then add a small cabbage, which has been 
parboiled and cut up. In fifteen minutes 
more put in a pint of stewed tomatoes and 
a bunch of sweet herbs, and boil briskly for 
twenty minutes. Then rub through a cul- 
lender, and boil again, adding pepper and 
salt and a tablespoonful of butter. Some 
cream, thickened with corn starch, may be 
added, if convenient. Give it a brief boil, 
and it is ready to serve. 

Tomato 5oup. — Stew a quart of peeled 
tomatoes until soft, strain, and add a pinch 
of soda. Set over the fire again, adding a 
quart of hot milk ; season with salt and 
pepper, a piece of butter the size of an ^z%-, 
and three tablespoonfuls of rolled cracker, 
and serve hot. Canned tomatoes may be 
used in place of fresh ones. 

Potato Soup. — Three potatoes, one and 
one-half cups water, three cups milk, one 
onion, three teaspoonfuls salt, one and one- 
half tablespoonfuls flour, one and one-half 
tablespoonfuls butter. Boil potatoes until 
soft, drain and mash them . Cook the onions 
in the milk ; add this to the mashed pota- 
toes, add the salt and pepper. Melt the 
butter in a pan, add flour, add this to the 
soup, let boil up once, strain and serve hot. 

Cream of Tomato or Mock Bisque 
Soup. — Stew one can tomatoes until soft, 
strain, and add one-half teaspoonful soda. 
Melt three tablespoonfuls butter in a sauce- 
pan, and stir in two tablespoonfuls flour. 
Cook it, stirring until the flour swells and is 
smooth. Pour in one quart scalded milk 
gradually and cook, stirring constantly, 
until the mixture thickens ; add one teaspoon- 
ful salt and one-eighth teaspoonful pepper. 
Add the tomato, and serve immediateU^ in 
a hot covered dish. If the soup curdles, 
beat it with an egg-beater until smooth. 

Fish. 

The variety of edible fish is very con- 
siderable, most of them being wholesome 
and nutritious. Vet white-fleshed and red- 
fleshed fish, oily fish, shell-fish, etc., differ 
widely in their properties. In general, fish 
contain less fat than ordinary meat, while 



THE MODEL COOK BOOK 



often much richer in nitrogenous tissue. 
The suitability of fish for the table varies 
with the season, its food supply, the length 
of time it has been taken out of the water, 
and the treatment it has received. It is in 
the highest condition just before the spawn- 
ing time, being then fatter and of richer 
flavor. Herring, mackerel, and many other 
fish are best immediately after being caught, 
while the ray and some similar fish improve 
by keeping for several hours. 

As a rule, white fish are more digestible 
than red fish, and the less oily than the very 
oily. Among those best suited for weak 
stomachs are fresh-water fish, such as shad, 
whiting, etc. Salmon, while the most es- 
teemed of table fishes, has an evil reputation 
with dyspeptics — this being probably due 
less to the fish itself than to its condition 
when cooked and its accompaniments. 

Fish of all kinds should be eaten as fresh 
as possible, and should be kept near the ice 
until cooked. A fish in good condition 
should have firm flesh, bright-red gills, and 
full, clear eyes, with little odor about it. 
Before cooking it should be thoroughly 
cleaned and wiped with a cloth wet with 
salt water. For frying and broiling pur- 
poses oily fish, such as shad, mackerel, her- 
ring, salmon, and bluefish, are the- best, as 
they do not become dry. 

Fried Fish. — Most of the smaller fish are 
eaten fried. They are generally termed pan- 
fish. Clean well, cut off the head, and, if 
the fish is large, cut out the backbone, and 
slice the body crosswise. Season with salt 
and pepper. Dip in Indian meal, or wheat 
flour, or use beaten ^^"g and roll in bread or 
fine cracker crumbs (trout and perch should 
not be dipped in meal). Cook in a thick 
bottomed iron frying-pan, laying the fle.sh 
side down, and using hot lard or drippings. 
Fry slowly, turning when lightly browned. 

Steamed Fish. — Bend the body of the 
fish in a circle, pour over it half a pint of 
vinegar, season with pepper and salt, and 
let it stand an hour in a cool place. Then 
pour off the vinegar, and put the fish into a 
steamer over boiling water, and steam 
twenty minutes, or longer for large fish. 
When the meat easily separaces from the 
bone it is done. Drain well, and serve on a 



napkin placed on the platter, decorating with 
sprigs of curled parsley. 

Broiled Shad. — Split and wash the shad, 
and dry it in a cloth. Season with salt and 
pepper. Grease the gridiron well, heat it, 
and lay the shad upon it, the flesh side 
down. Cover with a dripping-pan and broil 
for about a quarter of an hour, or more, ac- 
cording to the thickness. The fire must be 
clear and hot. Butter well, and send to the 
table. Covering the fish while broiling, gives 
it a better flavor. 

Broiled Salmon. — Cut into slices an 
inch thick, and season with pepper and salt. 
Having buttered a sheet of white paper, lay 
each slice on a separate piece, and envelope 
them by twisting the ends. Broil gently 
over a clear fire, and serve with anchovy or 
caper sauce. When higher seasoning is re- 
quired, add a few chopped herbs and a little 
spice. 

Boiled Fresh Codfish. — Before cooking, 
soak in slightly salted water for half an 
hour. Then wipe dry, and wrap in a linen 
cloth, dredged with flour, and sew up the 
edges. Put into the kettle, with plenty of 
hot water, and boil briskly, allowing fifteen 
minutes for each pound. The fish is suf- 
ficiently cooked when the flesh separates 
from the bone. 

The sauce is prepared by stirring into 
two gills of boiling water and milk two 
tablespoonfuls of butter, rolled in flour, and 
adding, as it thickens, two beaten eggs. 
Season with salt and parsley, and, on with- 
drawing from the fire, add pickled nastur- 
tium or celery seeds. Put the fish in a hot 
dish and pour the sauce over it. Garnisli 
with parsley and circles of hard boiled eggs. 

Rock fish and bass nui}^ be cooked in the 
same manner, but will need less boiling. 

Shad Roe. — Drop into boiling water and 
cook for twenty minutes. Take from fire. 
Butter a tin plate and lay the roe on it ; 
dredge with salt and pepper and spread with 
butter, then dredge with flour ; cook in oven 
for half an hour. Baste frequently with 
salt, pepper, butter, flour and water. 

Salt Codfish Balls.— Soak shredded 
codfish in cold water about ten minutes and 
drain. Add an equal amount of mashed 

377 



lO 



THE MODEL COOK BOOK 



potatoes, a small piece of butter and one 
egg well beaten. Mix thoroughly and 
shape into balls or cakes, first flouring 
your hands. Fry in smoking hot fat. 

Fishballs, oysters, and croquettes should 
be fried in a bath of smoking- hot fat. Melt 
the fat (olive oil, lard, cottolene, or beef 
dripping) in a deep pot, and when it begins 
to smoke, drop in a small cube of bread. 
If in forty seconds the bread browns, the 
fat is hot enough for frying cooked foods, 
such as fishballs and croquettes, or foods 
which need little cooking, such as oysters. 
All fried foods should be drained on soft 
brown paper. Care should be taken not to 
cook too much food at one time, because 
the cold food lowers the temperature of the 
fat and thus makes the food greasy. The 
fat may be strained and used many times. 

Codfish Balls. — To make these, prepare 
the fish as for boiling. Cut into pieces and 
boil twenty minutes. Pour off the water, 
cover again with boiling water, and boil 
twenty minutes more. Then drain and lay 
out to cool. When cold, pick to pieces 
with a fork, leaving only the flesh, and 
shredding it fine. Add an equal bulk of 
mashed potatoes, and work into a stiff bat- 
ter with the aid of butter and sweet milk. 
Make the mixture into balls or cakes, first 
flouring your hands. Fry in smoking-hot 
lard to a light brown. Or use the cod and 
potatoes alone, molding into the shape of 
buiscuits. 

Baked Shad. — In the opinion of many 
people, the best way to cook a shad is to 
bake it. For this, fill it with bread-crumbs, 
salt, pepper, butter, and parsley, and mix 
this up with the beaten yolks of eggs. 
Then sew it up or fasten a string around it. 
Pour over the fish a little water and some 
butter, and bake as you would a fowl. An 
hour or more will be needed to bake. Gar- 
nish with slices of lemon, water cresses, etc. 

Boil up the gravy in which the shad 
was baked, put in a teaspoonful each of 
catsup and brown flour, the juice of a lemon, 
and a glass of sherry or Madeira wine. 
Pour on the shad as a dressing. Serve in a 
sauce-boat or suitable dish. 

Baked Whitefish.— Clean the fish and 
cut off the head, if preferred ; cut out the 



backbone to within two inches of the tail, 
and stuff" the fish with the following mix- 
ture : Soak stale bread in "water ; fry in 
butter a large onion, and chop fine ; add the 
bread, squeezed dry, two ounces of butter, 
and salt, pepper, and a little parsley or 
sage ; heat through, take off the fire, and 
add the yolks of two well-beaten eggs. Sew 
the fish, when filled, with fine twine, and 
wrap with several coils of white tape. Rub 
it over slightly with butter, cover the bot- 
tom of a baking pan with hot water, and 
place the fish in it, back upward. Serve 
with the following dressing : Reduce the 
yolks of two hard-boiled eggs to a smooth 
paste with two tablespoonfuls good salad 
oil ; stir in half a teaspoonful English mus- 
tard, and add pepper and vinegar to taste. 

Baked Salmon. — Clean, wipe dry, and 
rub with salt and pepper. Then lay the 
fish on a grating over your baking-pan, and 
roast or bake, basting at first with butter, 
and afterwards with its own drippings. If 
browning too fast, cover with a sheet of 
white paper until the whole is cooked. 
Then put in a hot covered dish, and add to 
the gravy a little hot water thickened with 
flour, a large spoonful of strained tomato 
sauce, and the juice of a lemon. Let this 
boil up, and serve in a sauce-boat. If you 
prefer, you can serve with cream sauce. 

Stewed Catfish. — Skin, clean, and cut 
off the heads. Sprinkle with salt, and lay 
in a cool place. Then cover with cold 
water in a saucepan, and stew gently for 
thirty or forty minutes, according to size. 
Add a small onion, chopped, some dropped 
parsley, pepper, and a paste made of flour 
and butter. Boil up, take out the fish, and 
lay in a deep dish, pouring the gravy over 
the fish. Serve in a covered dish. 

Fried Catfish. — Prepare as above. Beat 
two or three eggs, in which dip the fish, 
and then dip into powdered cracker. Fry 
quickly in hot lard or dripping. Serve as 
sooM as done. 

Boiled Salmon Trout. — Clean, wash, 
and dry the fish. Wrap in a thin cloth, 
cover with salted water, and boil gently for 
half an hour, or longer for large fish. 
When done, remove the cloth and lay in a 



777^ MODEL COOK BOOK 



u 



hot dish. Pour over it cream sauce and 
serve. The cream sauce is made of a cup 
of cream, diluted with a few spoonfuls of 
hot water, stirring in two tablespoonfuls 
melted butter and some chopped parsley. 

Fried Trout. — Brook trout are usuall}^ 
served fried. After cleaning and drying, 
roll in flour, and fry in butter, or butter 
and lard. Let the fat be hot, fry to a deli- 
cate brown, and serve instantly. Use no 
seasoning except salt. Lay on a hot nap- 
kin, to absorb any external grease, and 
range side by side in a heated dish. 

Canned Salmon. — Canned salmon may 
be serv^ed cold with any of the fish sauces. 
For a breakfast dish it may be heated , sea- 
soned with salt and pepper and served on 
buttered toast, with a dressing of milk thick- 
ened with butter and flour poured over it. 

Breakfast riackerel. — Soak the fish over 
night, next morning put in a skillet in cold 
water. Let come to a boil and pour off" 
water, add more and let come to a scald ; 
take up, spread over with butter, dredge 
with flour and set in oven to brown. 

Terrapin. — Cut off head and dress. Boil 
till tender with a little salt and a pinch of 
soda added to the water. When tender take 
from water and pick to pieces, add a few 
cracker crumbs, one onion, parsley, allspice, 
salt and pepper, add two tableispoonfuls of 
butter. Boil liquor down, pour over fish ; 
garnish with slices of lemon and bake a 
light brown. 

Mock Terrapin. — Take half a calf's liver, 
season and fry brown. Hash it not very 
fine ; dredge thickly with flour ; take one 
teaspoonful of mixed mustard, a pinch of 
cayenne pepper, two hard-boiled eggs 
chopped fine, a piece of butter size of an 
^'gZ, one teacup of water. Boil together a 
minute or two and serve. 

Turtle. — Cut off the head, and scald, 
scrape and clean thoroughly. Put on to 
boil, shell and all, add salt and pepper, and 
cook until very tender, pick meat from 
shell, season with butter, and thicken with 
a tablespoonful of flour and a little milk. 

Fried Eels. — After cleaning the eels 
well, cut in pieces about two inches long. 



wash them and wipe them dry, roll them in 
flour or crackers, fry in hot lard. They should 
be browned all over and thoroughly done. 

Fish Chowder. — Take i lb. cod or had- 
dock ; put the head, bones, fins and skin 
into one cup cold water and let simmer. 
In one tablespoonful of dripping brown one 
small onion. Pare and slice two potatoes 
and parboil five minutes. Strain the fish bones 
from the water, add the potatoes, scrape in 
the browned onion, and add salt and pepper. 
Bring to a boil, then add the fish, cut into 
inch pieces ; simmer from ten to twenty min- 
utes, or until the fish and potatoes are done. 
Take two tablespoonfuls each of flour and 
butter and one cup of milk, and cook to- 
gether to make a white sauce ; add it to the 
chowder, boil, and add two crackers broken 
into quarters. Serve in a hot dish. 

Fish Sauce. — Put four tablespoonfuls 
butter into a saucepan, and cook in it the 
same measure of flour. Add two cups 
boiling water, milk or fish-stock, four table- 
spoonfuls of butter, and season with salt 
and pepper. Boil five minutes and serve. 
This is often called drawn-butter sauce. To 
make ^g'g sauce add to above two or three 
chopped hard-boiled eggs. 

Shell Fish. 

Of shell-fish the oyster is the general 
favorite among epicures and everyday people 
alike. It is more wholesome eaten raw than 
when cooked, the flesh being coagulated 
and hardened by cooking. The least digest- 
ible part is the firm hard section of muscle, 
by which the animal was fastened to the 
shell. Persons of weak digestion should 
reject this portion. The clam, while it may 
be made into various palatable dishes, is 
much tougher and less digestible than the 
oyster. As regards the crab and lobster, 
they are favorite epicurean dishes, but not 
from their digestibility, since they are un- 
fitted for weak stomachs. Many persons ol 
fairly good powers of digestion find the crab 
or lobster a heavy load upon the stomach. 

Fried Oysters. — Remove all bits of shell 
from oysters, lay them on a dean clolli, and 
pat them gently to dry tlieni. Shake salt and 
pepper over them. Beat an ^'ggy and stir 

379 



12 



THE MODEL COOK BOOK 



into it one tablespoonful cold water or milk. 
Sprinkle some fine crumbs with salt and 
pepper. Dip the oysters in the crumbs, 
then in the beaten ^%z, and again in the 
crumbs, covering them over each time. 
Fry them in deep, hot fat, drain on brown 
paper, and serve on a hot dish. 

Fried Oysters. — Take large oysters from 
their own liqtior, and dry them in a thickly 
folded napkin. Then heat an ounce each of 
butter and lard in a thick-bottomed frying- 
pan. Season the oysters with pepper and 
salt, and dip each into ^^^ and cracker- 
crumbs rolled fine, until it will take up no 
more. Place them in the hot grease and 
fry to a delicate brown, turning them with 
a broad- bladed knife. Serve crisp and hot. 
Some roll oysters in corn-meal or flour, but 
they are much more crisp with ^^^ and 
cracker-crumbs. 

Small Oyster Pies. — Take a tin plate 
half the size of an ordinary dinner plate ; 
butter it, and cover the bottom with a puff 
paste, as for pies. Lay on it five or six 
select oysters, or enough to cover the bot- 
tom ; butter, and season with a little salt 
and plenty of pepper ; spread over this an 
<^<g'g batter, and cover with an upper crust of 
the paste, piercing it with a fork. Bake in 
a hot oven fifteen to twenty minutes, or 
until the top is nicely browned. Repeat 
this process for each pie. 

Stewed Oysters. —Drain the liquor from 
two quarts of oysters, mix it with a teacup- 
ful of hot water, season with salt and pepper, 
and boil in a saucepan. After it has come 
to a boil put in the oysters, and cook not 
over five minutes. Add two tablespoonfuls 
of butter, and when this is melted a cupful 
of boiling milk. Then take from the fire, 
and serve with oyster or cream crackers. 

Broiled Oysters. — I^et these be large 
and plump. Wipe dry, sprinkle with salt 
and red pepper, and broil on a small grid- 
iron made for this purpose. Butter the 
gridiron well, and have a clear, hot fire. 
Broil quickly, and serve hot, with a small 
bit of butter on each oyster. 

Brown sauce for broiled oysters may be 
prepared as follows : Heat a cup of oyster 
juice ; stir two tablespoonfuls butter in a \ 
380 



pan over the fire till it is a delicate brown ; 
add four tablespoonfuls flour, and when well 
mixed add the oyster juice slowly, and then 
a cup of hot milk or cream. Season with 
salt and pepper, and keep over a pan of hot 
water till needed. A few cloves or a stick 
of mace may be used to flavor the sauce. 

Scalloped Oysters. — Crush several hand- 
fuls of crackers, and put a layer in the bot- 
tom of a buttered dish, wetting it with a 
mixture of the oyster juice and milk. Then 
place a layer of oysters, seasoned with salt 
and pepper, another layer of moistened 
cracker dust, and so on till the dish is full, 
the upper layer being a thick one of crumbs. 
Stick bits of butter thickly over it, cover 
the dish, and bake half an hour in the oven. 
If not brown on top, remove the cover, and 
set the dish on the upper grating of the oven. 

Panned Oysters. — Put the oysters into 
a saucepan without water, and shake them 
over a moderate fire until they look plump 
and their edges are curled. For twenty-five 
oysters add two tablespoonfuls butter, salt 
and pepper, stirring the seasoning in well. 
Serve in a hot dish ; if desired, on slices of 
toast. 

Creamed Oysters. — Cook as for panned 
oysters ; drain in a strainer ; make a cup of 
white sauce, and stir the oysters into the 
hot sauce. Serve on toast ; or sprinkle 
with bread crumbs, browned in butter. For 
the white sauce, see Fish Chowder. 

Creamed Clams. — Have twenty-five 
clams chopped fine. Put in a chafing dish 
two tablespoonfuls butter ; when melted 
add two tablespoonfuls flour. Add the 
clams with half a pint of their j nice ; season 
well with pepper and salt. Let them sim- 
mer from ten to fifteen minutes. Just before 
serving add a gill of sweet cream, and let 
come to a boil. Serve hot. 

Steamed Oysters. — Drain one quart of 
select oysters, put in pan and place in 
steamer over boiling water, cover and steam 
until oysters are plump with edges ruffled ; 
place in buttered dish with butter, pepper 
and salt and serve. 

Oyster Fritters. — To a cupful of oyster 
juice add one cupful milk, three eggs, a 



THE MODEL COOK BOOK 



13 



little salt, and flour to make a thin batter. 
Chop the oyvSters and stir into batter. Place 
in the pan a few spoonfuls of lard, heat 
very hot, and drop in the batter by the 
tablespoonful. Take from the pan as soon 
as done to a yellow brown and serve very 
hot. Some put one whole oyster to each 
fritter ; in this case a thicker batter is 
needed . 

Oyster Sauce. — Boil twenty-five oysters 
in their own juice for one minute, stirring 
steadily. Drain, put back the liquor on 
the fire ; add one cup milk, rub a table- 
spoonful of butter and two of flour to a 
smooth paste, and stir in the hot liquid till 
it thickens. Chop the 03^sters small, add 
them to the sauce, season with salt and pep- 
per, and take from the fire. Serve with 
poultry and boiled fish. 

Clam Fritters. — Take fifty small or 
twentj^-five large clams, cut each in two if 
large. Lay them on a thickly folded nap- 
kin, and put a pint of wheat flour into a 
basin, adding three well-beaten eggs, and 
half a pint or more of clam juice. Beat the 
batter until it is smooth and perfectly free 
from lumps, then stir in the clams. Put 
plenty of lard into a thick-bottomed frying- 
pan, let it become boiling hot, and put in 
the batter by the spoonful. Fry gently, 
and when one side is a delicate brown, turn 
the other. 

Clam Chowder. — For this take fifty 
clams, a bowl of salt pork, cut up fine, and 
one of onions, finely chopped, with the 
same or a greater quantity of potatoes cut 
into small pieces. Fry the pork very 
gently, and when brown take it out and put 
in the onions to fry. This should be done 
in a frying-pan, and the chowder-kettle be 
made very clean l^efore they are put in it, 
or the chowder will burn. Sprinkle some 
of the pork in the bottom of the pot, place 
on it a layer of clams, seasoned with salt 
and pepper and covered with bits of butter. 
Next have a layer of onion and one of small 
crackers moistened with milk. On this 
pour some of the fat from the frying-pan, 
and then repeat the process, continuing till 
the pot is nearly full. Cover now with 
water and stew slowly, for forty -five min- 
utes. Drain off" the liquor that flows freely, 



and, after emptying the chowder from the 
pot, return this liquor. Thicken it with 
flour or cracker dust, add some wine and 
catsup, boil, and pour over the contents of 
the tureen. 

Devilled Crabs. — Extract the meat from 
boiled crabs and mince it finel3^ Season 
well wath mustard, caj^enne, salt, and some 
sharp sauce. Toss and stir till well mixed, 
and cook in a covered saucepan, with just 
enough water to keep the meat from, burn- 
ing. For dressing, use pulverized cracker, 
moistened with a tablespoonful of cream, 
and with vinegar until thin. After the 
water has come to a boil stir this in. Next 
stir in a tablespoonful of butter, l)oil again, 
and take from the fire. Serve in the shell 
of the crab, if desired. 

Lobster Croquettes. — Add pepper, salt, 
and powdered mace to the meat of a boiled 
lobster, chopped fine. Mix with this a quar- 
ter of its quantit}^ of bread crumbs, and mold 
into pointed balls, with the aid of two table- 
spoonfuls of melted butter. Roll in beaten 
^ZZ, then in cracker dust, and fr}^ in butter 
or sweet lard. Serve dr}- and hot. 

Lobster Salad. — Extract all the meat 
from a cold boiled lobster, and mince it, ex- 
cept the coral, which is reserved for the 
dressing. For this take four hard boiled 
eggs, and rub the yolks to a smooth paste 
in a bowl or mortar, gradually rubbing in 
two tablespoonfuls salad oil, and one tea- 
spoonful each of mustard, salt, white sugar, 
ca\^enne pepper, and Harvey's or other 
sauce. Lastly add the coral, which must 
be worked well upon a plate with a spatula. 
Moisten with vinegar as the ingredients 
stiffen, adding until the mixture, is thin 
enough to pour over the minced lobster. 
Toss with a silver fork, taking care not to 
break the meat. Cliopped lettuce may be 
mixed with the salad. Garnish the dish 
around its edges with curled lettuce, or 
rings cut from the white of the lioiled eggs. 
Loi)Ster salad should be eaten soon. It l)e- 
comes unwholesome if it stand long. 

Broiled and Baked Lobsters. — Lob- 
sters which are to l")e broiled or bnkcd are 
killed by cutting them into halves ; the 
stomach and long intestine are then re- 

38^ 



H 



THE MODEL COOK BOOK 



moved, the lobster basted with melted but- 
ter, dusted slightly with salt and pepper, 
and, if baked, placed in a very hot oven for 
half an hour, basting frequently. If broiled, 
arrange in a broiler, sear quickly the flesh 
side, and broil, shell side down, at an ele- 
vation of six inches over a perfectly clear 
coal fire for about 30 minutes, or, if under- 
neath a gas stove, with the flesh side up, 
basting four or five times while broiling. 
Serve immediately with melted butter sauce. 

Scallops Fricasseed or Fried. — Of scal- 
lops only the muscular part is used. Fri- 
casseed they form one of the nicest of lunch- 
eon dishes. Wash them thoroughly in cold 
water, drain, and pour over sufficient boil- 
ing water to cover ; bring them to the boil- 
ing point and drain again. To each pint 
allow two tablespoonfuls of butter, two 
tablespoonfuls of flour, half a pint of milk 
and the yolks of four eggs. Put the butter 
and flour into a saucepan ; when mixed add 
the milk and stir until boiling ; add the 
scallops, a teaspoonful of salt, a dash of 
pepper, just a grating of nutmeg, and when 
hot add the yolks slightly beaten, a table- 
spoonful of chopped parsley, and serve at 
once. Scallops may also be dipped in ^%% 
and breadcrumbs, fried in smoking-hot fat 
and served with tomato ketchup or sauce. 

Poultry and Game Birds. 

The term poultry includes chickens, tur- 
keys, ducks, and geese. Its flesh is lighter 
in color than that of other animals, but it is 
very nourishing. The flesh of ducks, geese, 
and many wild birds is much darker than 
that of the chicken or turkey. The flesh of 
birds is never mottled, like that of mam- 
mals ; that is, it does not contain fat in 
layers between the musuclar tissue, though 
there may be much fat in other parts of the 
body. The flavor and digestibility of the 
flesh of birds differ considerably, and the 
flavor is much affected by the food. The 
white meat of birds is generally considered 
the most tender, and the dark meat the most 
savory and stimulating. 

Roast Turkey. — Be careful to choose a 
young turkey. Remove the feathers care- 
fully, and singe over a burning newspaper 
on the top of the stove ; then carefully 
^^2 



" draw " the fowl, being heedful not to 
break any of the internal organs. Remove 
the crop, cut off" the head, and tie the neck 
close to the body by drawing the skin over 
it. This done, the inside of the turkey must 
be carefully rinsed out with several waters, 
a teaspoonful of baking soda being mixed in 
the next to the last. The inside of a fowl 
is often sour, if it has not been freshly killed, 
and soda acts as a corrective to this. 
Next wipe the turkey dry, inside and out, 
with a clean cloth, rub the inside with some 
salt, and fill with the dressing described be- 
low. Then sew up the body with a strong 
thread, tie the legs and wings to the body, 
rub with a little soft butter, sprinkle with 
salt and pepper, and dredge with a little 
flour. Now place the turkey in a dripping 
pan, pour in a cup of boiling water, and set 
it in the oven. Baste often, turning the 
bird around occasionally so that every part 
will be uniformly done. If the liquid runs 
out clear when the body is pierced, the bird 
is done. If any part is likely to scorch, pin 
over it a piece of buttered white paper. A 
fifteen -pound turkey requires between three 
and four hours to bake. Serve with cran- 
berry sauce. 

Turkey or Chicken Dressing. — Crum- 
ble one loaf of bread fine, soften with melted 
butter, cover closely, let stand from half to 
one hour, then add salt, pepper and a little 
sage and onions, mix thoroughly. 

Chestnut Dressing for Turkey. — For a 

ten-pound turkey, one quart of Spanish or 
two quarts of common chestnuts will be re- 
quired. Shell, blanch and boil them until 
tender; drain, mash or chop fine; add a 
tablespoonful of butter, a teaspoonful of salt 
and a saltspoonful of pepper. Mix and 
stuff into the turkey . 

Roast Turkey v^^ith Oysters. — Clean a 
turkey and lay it in a dripping pan ; prepare 
a dressing of stale bread, composed of one 
quart of bread crumbs and one cupful of 
butter, and water enough to moisten. Add 
to this two dozen oysters and pepper and 
salt to taste. Mix all, and stuff the turkey 
with it ; and put butter over the outside ; 
put some water in the dripping pan, set it in 
the oven and bake until done, basting quite 
often. Never parboil a young turkey. 



THE MODEL COOK BOOK 



15 



Gravy for Turkey. — When the turkey 
is put in to roast, place the neck, heart, 
liver and gizzard in a stew-pan with a pint 
of water, and boil until the}^ become quite 
tender. Then, chop the heart and gizzard, 
mash the liver, and throw away the neck. 
Return the chopped meat to the liquor in 
which it was stewed. When the turkey is 
done this material should be added to the 
gravy that dripped during the roasting, the 
fat being first skimmed from the surface of 
the dripping-pan. Set it then over the fire, 
boil three minutes and thicken with flour. 
Brown flour will not be needed to color the 
gravy. The garnishes for turkey or chicken 
are fried oysters, thin slices of ham, slices of 
lemon, fried sausages, or force-meat balls. 
Parsley is also used. 

Fried Chicken or Beef Qravy. — Add 

one tablespoonful of flour to the fryings 
after the meat has been taken up ; stir rap- 
idly, and do not allow it to scorch ; add one 
pint sweet milk, salt and pepper to taste; 
let boil until thick. 

Roast Chicken. — Pick and draw your 
chicken, wash in two or three waters, and 
add a little soda to the last but one if there 
is any doubtful odor. Fill the bodies and 
crops with a filling of bread crumbs, butter, 
pepper, salt, etc., as described for roast tur- 
key; sew them up, and roast an hour or 
more, according to size, Baste at first with 
butter and water, and afterwards with the 
gravy from the pan. A little hot water 
should be put in the pan to prevent burning. 

Stew the neck and giblets in a little 
water, and, after removing the chickens 
from the pan, pour this into the drippings ; 
boil up once ; add the giblets, chopped fine ; 
thicken with browned flour, and serve in a 
gravy boat. The chickens may be served 
with tomato sauce or crab-apple jelly. 

Roast Goose. — The goose should be ab- 
solutely young ; fill with dressing made of 
two pints bread crumbs, one onion chopped 
fine, three tab)espoonfuls butter, one ^zz, 
slice of pork chopped fine ; salt and pepper. 
Putin roaster, and sprinkle with salt, pepper 
and flour ; put one quart of boiling water in 
roaster and cook from three to four hours. 
Boil the giblets tender ; chop for the gravy ; 



thicken gravy with a little flour and milk. 
Serve goose with apple sauce. 

Fricasseed Chicken. — For this the fowls 
need not be as tender as for roasting. Clean, 
wash, and cut up, and place for half an hour 
in salt water. Then put into a pot, with 
half a pound of salt pork, and cover with 
cold water. Cover the pot, let them heat 
very slowly, and then stew for over an hour, 
or much longer if the chickens are tough. 
Take care to cook very slowly ; rapid boil- 
ing toughens them. When tender add a 
small onion or two, some parsley and 
pepper. Cover again, bring to a boil, and 
stir in a cupful of milk, to which are added 
two beaten eggs and two tablespoonfuls of 
flour. Boil up, and add a large spoonful of 
butter. Place the chicken in a deep dish, 
pour the gravy over it, and serve. In all 
cases where beaten ^^^ is added to a hot 
liquid, it is best first to drop a little into 
the ^zz, beating while doing so, to heat it 
gradually, and prevent it curdling, as it will 
if thrown suddenly into hot liquor. 

Broiled Chicken. — Be sure that j^our 
chicken is young. If in doubt as to this, it 
is best to make it tender by steaming. Place 
sticks across a dripping pan full of boiling 
water, lay the chicken upon these, cover 
with a tin pan, set in the oven, and let it 
steam for half an hour. (The chicken should 
first be split down the back and wiped per- 
fectly dry). Then transfer to a buttered 
gridiron, inside downward, cover, and broil 
till brown and tender, turning several times. 
Put into a hot dish, butter well, and serve 
smoking hot. 

Broiled Chicken on Toast. — Broil in the 
usual way, and when the fowl is thoroughly 
done take it up in a square pan, butter it 
well, season with pepper and salt, and set 
it in the oven for a few minutes. Then put 
slices of moistened buttered toast on a plat- 
ter ; lay the chicken upon it ; add to the 
pan gravy part of a cupful of cream or milk 
thickened with a little flour ; pour over the 
chicken, and serve. 

Stewed Duck. — Prepare the fowls by 
cutting them up, in tlie same way as chicken 
for fricassee. Lay some very thin slices of 
salt pork upon the bottom of a stew-pan. 



i6 



THE MODEL COOK BOOK 



and place the pieces of duck upon the pork. 
Stew slowly for an hour, closely covered. 
Then season with salt and pepper, and add 
half a teaspoonful of powdered sage, or 
minced green sage, and one chopped onion. 
Stew another half hour, or until the duck is 
tender. Stir a large tablespoonful of brown 
flour in a little water and add it to the stew. 
Let it boil up, and serve all together in one 
dish, accompanied by green peas. 

Chicken Croquettes.— Take the cold 
chicken, chop very fine, use about one- 
third as much cracker crumbs (not too fine) 
as you have meat. Season with salt and 
pepper ; add one egg beaten, and cold gravy ; 
make into rolls or round cakes, dip into 
batter, fr}^ in very hot drippings, one-half 
butter and one-half lard. 

Chicken Hash. — Remove the meat from 
the bones of cold stewed chicken, cut into 
small pieces, putting these in the gravy. 
Set on the fire with milk enough to cover ; 
add butter, pepper, and salt ; thicken with 
flour. When done, serve on hot buttered 
toast. 

Chicken Stew. — Cook the fowl in the 
same manner as for fricassee. When the 
meat is tender remove it from the water and 
serve with a sauce prepared with the liquid 
in which the meat was boiled. To one pint 
of liquid allow the following ingredients : 
One tablespoonful butter, two of flour, and 
one of parsley, if desired ; one-half teaspoon- 
ful of salt and one-quarter of pepper. 

Chicken Pie. — Boil chicken until tender 
(one year old is best) , peel half dozen pota- 
toes while it is stewing. To make the crust, 
take one quart of flour, one tablespoonful of 
baking powder, a little salt, half a teacupful 
of lard, and sufficient water to make a stiff 
dough ; roll half the dough to the thickness 
of one-half an inch ; cut in strips and line 
the dish. Put in half the chicken and half 
the potatoes ; season with butter, pepper, 
and salt ; dredge well with flour and put in 
some of the crust cut in small pieces. The 
other half of the chicken and potatoes put 
in with butter, salt, and pepper, and dredge 
with flour as before ; roll out the rest of the 
dough for upper crust. Before putting on 
the cover fill the dish nearly full of boiling 

384 



water, put in the oven immediatel^^ and 
bake one hour. 

Smothered Chicken. — Singe a young 
chicken and split it down the back ; take 
out the intestines ; wnpe it with a damp 
towel ; lay the chicken with inside down- 
ward in the baking pan, breaking the breast- 
bone to make it lie flat ; spread the breast 
with a quarter pound of butter, dredge with 
pepper, put a teaspoonful of salt and half 
cup of water in baking pan. Place in a hot 
oven, let it bake half hour, basting ever}^ 
ten minutes. Now remove the lid, turn the 
chicken, baste it well on inside, cover and 
bake another half hour ; when done, place 
on a hot dish, put the pan in which the 
chicken was cooked on the fire to brown, add 
one tablespoontul of flour ; stir until smooth 
and brown, add half cup of milk. Stir 
constantly until it boils ; if not properly 
seasoned add salt and pepper and serve. 

Chicken Salad. — Mince the w^hite meat 
of a cold boiled or roasted chicken, remov- 
ing all fat, gristle, or skin. Cut celery into 
bits half an inch long, making three-fourths 
the bulk of the chicken. Mix and set 
aside, while preparing the dressing. For 
this rub to a fine powder the yolks of two 
hard-boiled eggs, add a teaspoonful each of 
salt and pepper, and two of white sugar, 
and then three teaspoonfuls salad oil, a few 
drops at a time, grinding hard while doing 
so. Add a teaspoonful of made mustard, 
and let stand while you whip an ^^% to a 
froth. Beat this into the dressing, add a 
half cup of vinegar, beating it in gradually. 
Sprinkle a little salt over the meat, toss it 
lightly with a fork ; pour on the dressing, 
and mix till thoroughly combined. Place 
in salad bowl, and garnish with &^% rings 
and bleached celery tops. Turkey may be 
used instead of chicken. Many prefer it. 

Roast Game. — To roast a partridge, 
grouse, or any other gallinaceous bird, is 
one of the simplest processes of cooking, 
yet one in which the game is often spoiled 
by being cooked too fast, the surface be- 
coming scorched before the flesh is fairly 
warmed through. By this means the flavor 
is lost, the juices dissipated, and the natu- 
ral tenderness of the meat destroyed. 




ROAST TURKEY. 

Remove tendons from the legs, singe and draw the turkey; remove pin-feathers, wash and dry carefully ; fill with 
stuffing if desired ; cover the breast with thin slices of salt pork, scored lightly and fastened in place with strings or small 
skewers, and set on the rack of a baking pan into a hot oven. Turn the bird often that the heat may sear over the outside 
uniformly and thus keep the juices within. When this has been accomplished, that is, in about fifteen to thirty minutes, 
add a little hot water and drippings to the pan and as soon as possible reduce the temperature to that of ordinary baking. 
Baste every ten minutes, dredging with flour after each basting. When half cooked add salt to the flour. When the 
joints will separate easily, the cooking is completed. Three hours are required to roast a ten-pound turkey. When 
the fowl is nearly cooked, remove the pork from the breast, baste with a little butter melted in hot water and return to 
the oven for final browning ; baste several times or until the desired color is attained. Garnish with water cress, cover 
the ends of the drum sticks with paper frills. Serve, at the same time, Giblet Sauce made of the browned flour in the 
pan, additional flour if needed, the water in which the giblets were cooked, and the giblets chopped, but not too fine. 
In America cranberry sauce accompanies this roast ; in England gooseberry sauce is in evieence. 




CHICKEN AND SWEETBREAD CROQUETTES. 

Add to a sweetbread cooked, cooled and chopped, not too fine — enough chopped ciiicken to make one pint in all. 
Melt one-fourth a cup of butter, addhilf a cup of flour and cook until frothy ; then add gradually, stirring constantly, 
one cup of chicken stock, well seasoned with vegetables and sweet herbs, and one-third a cup of cream. Season to 
taste with salt and pepper; add one egg, well beaten, and the choppea meat. Set aside to become cold, then shape, 
apply egg-and-bread crumbs and fry in deep fit ; drain on soft paper. Serve with mushroom sauce in a boat. 



THE MODEL COOK BOOK 



-17 



The birds should be kept at such a dis- 
tance from the fire that the flesh may be 
fully heated before the surface becomes 
browned. Then move slowly nearer the 
fire, so that the heat may fully penetrate the 
flesh. The birds should be basted occa- 
sionally with their own drippings, or with 
melted butter slightly seasoned. Catch the 
drippings on pieces of thin, crisp toast laid in 
the pan, one small slice for each bird. When 
nearly cooked, dredge the birds lightly with 
flour and cracker or bread crumbs. This 
unites with the juices and niiakes a beautiful 
brown crust. 

The process should, if the fire be brisk, 
occupy about twenty minutes for a par- 
tridge, thirty for a grouse, fifteen for a 
snipe, plover, or woodcock. Serve each 
bird on a slice of toast, in covered hot 
dishes. This is the simplest w^ay of cook- 
ing ever}^ variety of game birds. ' 

Broiled Game. — Partridges, split in the 
back, and broiled over a bright fire, with a 
dressing of salt, pepper and butter, make 
an excellent dish. Care must be taken not 
to cook them too fast, or the same difficulty 
above mentioned, of browning the outside 
before the flesh is warmed through, will 
result. The fire should not be too hot, nor 
the gridiron rest too near it. In-all cases 
game should be served pn hot dishes. 

Rail and Reed Birds. — Rail, when 
roasted on the spit, enveloped in greased 
paper, are very good. They should never 
be stuffed. Fifteen minutes will cook them 
if the fire be brisk. Reed birds are best 
when roasted ait naticrcl on the spit before 
a brisk fire. They cook better enveloped 
in greased paper, there being less waste of 
the fat. They are good, also, when stuffed 
with bread crumbs, butter, and a little of 
herbs ; and also when nicely broiled. Some 
prefer them this way to all others. 

Fried Rabbit. — Freeze or soak in salt 
water over night ; cut off all the fat. Boil 
tender, changing the water once or twice. 
Dip in a batter and fry in hot butter and 
lard mixed. 

Stewed Rabbit. — Dress and freeze or 
lay in salt water over night, boil until ten- 
der, season with butter, and make dump- 

25 



lings, same as biscuit dough ; roll, cut in 
pieces and drop them in; thicken gravy with 
a little flour and milk. 

Rabbit Smothered in Onions. — Parboil 
the rabbit, salt, pepper, and roll in flour. 
Put in pot alternately a layer of rabbit and 
a layer of onions. Let simmer slowly until 
done. 

Quail on Toast. — Pick dry, draw and 
split down the back ; wash and soak in salt 
water a few minutes, drain and dry with a 
cloth. Broil and baste often wdth butter; 
set in the oven with bits of butter on each 
piece and brown nicely. (They may be 
fried as chicken if desired.) Have ready as 
many slices of buttered toast as there are 
birds and serve with breast upward on each 
slice. 

Roast Pigeon. — When clean and ready 
for roasting, fill wdth dressing made same 
as for turkey or chicken. They must be 
well basted with melted butter, and roast 
from three-quarters to one hour. 

Game Pie. — When several kinds of 
small game are brought in, the best way to 
utilize them is to stew each kind tender, 
add them together with enough butter to 
make the gravy rich , and make the pie by lin- 
ing a baking-pan wdth a rich crust the same 
as for chicken pie ; put in the game, sea- 
soned with salt and pepper, a little of the 
dough for dumplings, and the gravy after it 
has been thickened ; add top crust, pinch 
the edges together like pie ; bake half an 
hour in a hot oven. 

Meats. 

What we call flesh is chiefly composed 
of muscle, with a certain proportion of fat 
and a considerable quantity of water. A 
piece of fresh beef, thoroughly dried, will 
lose three-fourths of its weight. Starch 
and sugar, which compose nearly fifty per 
cent, of wheat bread, are absent from meat. 
For this reason a due admixture of animal 
and vegetable food seems best adapted for 
the nutrition of the human body. 

Wild animals have usually very little 
fat. Domestic animals, fed for the market, 
have often a large proportion of it. The 
flesh of heavy sheep may be three-fourths 



THE MODEL COOK BOOK 



fat. Such fattening as this is unprofitable 
to the consumer, causing much waste. 
Good meat may be told from its firmness 
and elasticity to the touch, from its marbled 
appearance, its color, between pale pink and 
deep purple, its lack of unpleasant odor, 
and its slight shrinkage in cooking. 

The following directions for the choice 
of meat will be of service to the young 
housekeeper : 

To Choose Beef. — In ox-beef the grains 
should be loose, the flesh red, and the fat of 
a fine cream-color. Cow-beef has a closer 
grain, a whiter fat, and meat not quite so 
red. Poor beef is indicated by a hard, 
skinny fat, a dark-red lean. In old animals 
a line of horny texture runs through the 
meat of the ribs. When pressed by the 
finger the meat should rise up quickly, if it 
does so slowly, age is indicated. 

Mutton. — The meat of sheep should 
have a firm, close grain and dark -red color, 
the fat being white and firm. If too young, 
the flesh is tender when pinched ; if too old, 
it wrinkles and remains so. 

Lamb. — This meat will not keep long 
after it is killed. If fresh the large vein in 
the fore-quarter should be bluish in color ; 
if stale this becomes green. The flesh 
should be light-colored and juicy, the fat 
white and rich. 

Veal. — Good veal is white, smooth and 
juicy ; the fat white and firrn. The flesh of 
a bull-calf is firmer and darker than that of 
a cow-calf. If stale, the color changes 
quickly, the flesh feels moist and clammy, 
the joints flabby, and there is a faint musty 
odor. 

Pork.^Here we should have a thin, 
smooth rind, cold to the touch, the fat must 
be very firm and the lean white. The rind 
of young pork should yield easily to the 
finger. The flesh should be smooth and 
dry; if clammy, it is tainted. " Measly 
pork" is very unwholesome, and may be 
told by the fat being full of enlarged glands, 
or kernels. 

Bacon. — This should have a thin rind, 
and flrm and reddish fat ; the flesh a tender, 
clear red, with no yellowish mixture, and 
clinging closely to the bone. 
386 



Ham. — To judge this, put a knife under 
the bone and up to the knuckle. If part- 
icles of meat adhere to the knife or the odor 
is unpleasant, the ham is not good. 

Poultry. — In selecting poultry choose 
those that are full-grown, but not old. 
When young and fresh-killed, the eyes are 
full and bright, the joints neither stiff nor 
flabby ; the skin is thin and tender, so that it 
may be easily torn with a pin ; the breast- 
bone is pliable, yielding easily to pressure. 
Fowls, if young, have a hard, close vent, 
and the legs and comb are smooth. Old 
turkeys have rough and reddish legs ; young 
ones smooth and black. If fresh killed the 
eyes are full and clear and the feet moist. 
A goose, if young, has but few hairs, a yel- 
low bill, and is limber -footed. Ducks, 
when fat, are hard and thick on the belly ; 
if young and good, they are limber-footed. 

Egigs. — Put your tongue to the larger 
end ; if it feel warm, the ^^'g is fresh. Or 
put the ^gg into a pan of cold water ; if per- 
fectly fresh, it will sink immediately, and so 
in proportion to its freshness ; a rotten ^%% 
will float on the top of the water. 

Of ordinary meats mutton is at once the 
most nutritious and the easiest of digestion. 
Beef is usually considered more strengthen- 
ing, but demands more vigorous digestive 
powers. Veal and lamb, though tender, 
are less digestible than the flesh of mature 
animals, this being especially the case with 
veal. Of all meats, however, pork stands 
first in the rank of the indigestible. 

When meat comes from the market it 
should be wiped at once with a fresh , damp 
cloth, covered, and put in a cool place. 
Never wash fresh meat, as cold water draws 
out the juice. Remove from mutton all the 
pink skin attached to the meat ; if left it 
will give it an unpleasant taste when cooked. 
The organs of animals, as the heart and 
kidneys, should be washed thoroughly ; 
salted meats need washing to remove the salt. 

Modes of Cooking Meats. 

Meat may be boiled, roasted, stewed, 
fried, or prepared in other ways. Tender 
cuts should be cooked in their own juices 
to preserve the flavor. The meat should at 



THE MODEL COOK BOOK 



19 



first be subjected to a high temperature to 
harden the albumen on the outside and thus 
prevent the escape of the internal juices. 
Then the temperature should be lowered 
to 180 degrees. 

Roasting. — In roasting the object is to 
retain all the juice in the meat. The heat 
should be sharp at first, for the reason above 
stated, and then reduced so that the al- 
bumen in the interior may be gradually 
coagulated without shriveling and harden- 
ing the fibre. The flesh of young animals 
is better adapted for roasting than boiling, 
as it contains more of those principles sol- 
uble in water and which may be boiled 
away. Whenever it is desired to retain and 
increase the flavor, roasting is the better 
method. This applies to pork, venison, 
and game, and to poultry unless it be lean 
and old. 

Boiling. — Meat properly boiled retains 
more of its nutritious properties and is more 
easily digested than if cooked in any other 
way. It loses less in weight than by either 
roasting or baking. The degree of extrac- 
tion of juices depends on the degree of heat 
and the way it is applied. If broth is de- 
sired the meat should be soaked in cold 
water, and the heat applied gradually and 
kept below the boiling point. To obtain 
stock for soup, it must come to a boil and 
this be kept up for some time. But if boiled 
meat is the object, the joint should be 
plunged at once in boiling water, so as to 
coagulate the outer albumen, and the boil- 
ing kept up for five or six minutes. Then 
the temperature should be brought down 
to 160° F., and the process continued till 
the interior is fully cooked. 

Baking. — In baking the temperature is 
more equally maintained, and there is less 
loss of the sapid contents of the meat than 
in roasting. The joint is richer in flavor 
and its juices more fully retained. But it is 
less suitable for delicate stomachs. Great 
care must be taken that the fat does not 
come into contact with the hot iron of the 
stove, as, if burnt, it gives unpleasant and 
noxious qualities. 

Stewing. — This method is intermediate 
between boiling and roasting, and is much 



the best method of rendering the meat 
tender, juicy, and sapid. Meat that would 
otherwise be quite indigestible may be thus 
utilized. It also admits of combining a 
number of articles, both animal and vege- 
table, and is often the best way to employ 
canned meats. Hashing is the same pro- 
cess applied to meat which has been pre- 
viously cooked. It often fails for this rea- 
son, the meat being made tough and leath- 
ery. Very little water is needed for stew- 
ing, often the juices proving sufficient, if 
care be taken to prevent burning. 

Broiling. — Broiling has much the same 
effect as roasting. The purpose is to keep 
the juice in the meat, which is held over a 
clear fire for a few seconds, until the albumen 
on one side hardens. As soon as the juice 
begins to rise the meat is turned and the 
albumen on the other side hardened. Con- 
tinue to turn the meat frequently until it is 
cooked. Frying, a very common method, 
produces indigestible meat, the fat, upon 
which the gastric juices do not act, being 
thoroughly absorbed, and seriously inter- 
fering with digestion. 

Beef. 

Roast Beef. — The sirloin and rib pieces 
of the beef are the best for roasting — the 
latter for small families. Have the butcher 
remove the bone and skewer the meat into a 
round shape. It is better, in oven roasting, 
to dash a small cup of boiling water over the 
meat when first put in. This acts to check 
the escape of the juices until the meat is 
warmed through. If very fat on top, cover 
with a paste of flour and water till nearly 
done. Baste frequently, with water at first, 
then with the drippings. A quarter of an 
hour to the pound will cook it rare; if it is 
to be well done, cook longer. Remove, when 
done, to a heated dish, and make gravy 
from the drippings, or serve the liquor 
which runs from the meat when cut. Serve 
with mustard, or vinegar and scraped horse- 
radish. 

Yorkshire Pudding. — This is an ex- 
cellent addition to a roast of beef. To make 
it, take one pint of milk, four eggs — white 
and yolks beaten separately — one teaspoon- 
ful of salt, and two teaspoonfuls of baking 
powder sifted through two cups of flour. 



J' 



'^7 



20 



THE MODEL COOK BOOK 



These should be mixed very smooth, and 
made about the consistency of cream. On 
taking the roast from the oven, set it where 
it will keep hot. In the meantime have 
the pudding prepared. Take two common 
biscuit tins and dip into them some of the 
drippings from the dripping-pan ; pour half 
of the pudding into each, set them into the 
hot oven, and keep them there until the 
dinner is dished up. Take the puddings 
out at the last moment and send to the table 
hot. This is much better than the old way 
of baking the pudding under the meat. 

Broiled Beefsteak. — Place the steak in 
a wire broiler ; hold it over the fire, near 
the coals ; count ten slowly, then turn it ; 
continue to count ten and turn till the meat 
is done. From five to seven minutes will 
cook a steak an inch thick ; eight to ten 
minutes if an inch and a half. Season with 
salt on both sides, but do not put butter on 
the steak. Serve at once on a hot platter. 

Pan=Broiled Steak or Chops. — Buy 

tender meat. Trim off all the fat possible. 
Heat a frying-pan very hot, so that it hisses 
if a little water is dropped in. Lay in the 
meat, count ten, and turn ; count and turn 
again, and so on until the meat is cooked. 
A steak or chops one inch thick will require 
from five to seven minutes. Season and 
serve in the same manner as broiled meats. 

Beefsteak Smothered in Onions. — 

Season the steak with salt and pepper, 
dredge with flour, and brown in hot fat. 
When done on one side, turn and put in the 
sliced onions, cover, and when the onions 
are done cover with water. Cook slowly 
four or five minutes. Or fry the onions 
separately, and, when done, dish the steak 
and lay them thickly over the top. 

Rolled Steak. — Take a round steak, 
pound, pepper and salt. Take bread 
crumbs and make a dressing of them and 
spread over the top of the steak. Roll and 
tie it with a string. Put in pan and roast 
forty minutes. 

Beef Stew. — Put on to boil in three 
quarts of water three pounds of beef with- 
out bone. Let boil until tender, and add 
potatoes ; season with salt and pepper. 
383 



When well done, make a gravy of flour and 
water, and serve hot. 

English Stew. — Cut meat in slices, 
sprinkle with salt, pepper, and flour. Lay 
in a dish, and put a few pickles or a small 
quantity of pickled cabbage over the meat. 
Take half a teacup of water, add a little 
vinegar, pour over the meat, bake half an 
hour. Serve immediately. 

Pot Roast. — For this purpose take a 
tough piece of meat. Cut off some of the 
fat and melt it in a deep frying-pan or iron 
kettle. When the fat is hot, put in the 
meat and brown it on both sides to harden 
the albumen and keep in the juice. Add 
one pint boiling water, cover, and simmer 
slowly until tender ; then add one teaspoon- 
ful salt. If the water evaporates, do not 
add any more, as the fat will finish cooking 
the meat. 

Boiled Beef to Serve Cold. — Take a 
boiling piece of beef, roll and tie, put in 
kettle with boiling water, salt and pepper. 
Chop fine one small onion, break in pieces 
two bay leaves, boil all together ; add boil- 
ing water as needed. Boil down very low. 
Let cool in the liquor. Slice cold. 

Hamburg Steak. — Chop finely one 
pound of lean, raw beef, season with salt 
and pepper, add a few drops of onion juice, 
one ^%%, mix all together and make into 
small balls or cakes. Broil over hot coals, 
or cook in a small quantity of smoking hot 
fat. The steaks are much better if allowed 
to stand several hours before cooking, so 
that the flavors may blend before the cakes 
are made up. They may be served with 
tomato sauce. 

Meat Croquettes. — One cup of cold 
chopped beef, one cup bread crumbs, one 
^%%. Pour over this enough of the hot 
liquor to make quite soft. Add salt and 
pepper, make in small rolls, dip in beaten 
^'g'g, then in cracker crumbs. Fry in hot lard. 

Spiced Beef. — Four pounds of round 
beef chopped fine, trim off the fat, add three 
dozen crackers, rolled fine, four eggs, one 
cup milk, one tablespoonful ground mace, 
two tablespoonfuls pepper, one tablespoon- 
ful butter; mix and put in pan, and baste 



THE MODEL COOK BOOK 



21 



with water and butter ; bake two hours in a 
slow oven. 

Curing Fresh Beef. — To each one hun- 
dred pounds of beef take four gallons of 
water, put in kettle, also six pounds com- 
mon salt, two ounces saltpetre ; simmer over 
slow fire, and skim. When cold pour over 
beef, which should be looseh^ packed . Hang 
in about three weeks, or put in new brine, 
or boil and skim the old. 

Beef Tongue. — Wash the tongue and 
soak over night in cold water. Put it into 
a pot of cold water, and boil slowly until it 
is tender to the centre. When cold, take 
itfrom water, pare off the skin, cut in round 
slices, and garnish with parsley. Tongue 
is considered better than ham for sand- 
Aviches. 

Pickled Beef Tongue. — Wash tongue 
thoroughl\% soak over night in salt water ; 
put in cold water and cook until tender, 
remove the skin while warm ; put in stone 
jar, cover with hot vinegar to which is added 
one teaspoonful of mixed spices. This will 
keep for some time. 

Dried Beef. — This is commonl}^ served 
raw, shaved into thin slices ; but is more 
savory if cooked. Put the slices into a fry- 
ing-pan, cover with boiling water; cook for 
ten minutes, then drain and cut into small 
bits. Return to pan with a little butter, and 
stir into the pan four well-beaten eggs for a 
half pound meat ; stir and toss the mixture 
for about two minutes. Serve in a covered 
dish. 

Boiled Corned Beef. — Skewer 3^our piece 
into shape, wash it in three or four waters, 
and tie it up with stout twine. Cover it in 
a pot with cold water. In boiling, give 
about twenty minutes to a pound, turning it 
three times while cooking. When done, 
drain dry and serve with drawn butter in a 
sauce boat. Boiled turnips are eaten with 
the meat. 

Roast Veal. — Cook veal longer than 
lamb or mutton, allowing at least a quarter 
hour to each pound. Heat gradually and 
baste frequently. When nearly done, dredge 
lightly with flour and baste once with melted 
butter. If browning too fast, cover with 



white paper. Breast and fillet of veal need 
to be filled with a dressing made of bread 
crumbs, chopped thyme or parsley, season- 
ing, and a beaten ^%%- 

Veal Cutlets.— Sprinkle the cutlets with 
salt and pepper, dip in beaten ^'g'g, roll in 
cracker crumbs, and fry in hot lard or drip- 
ping. A little boiling water may be added 
to the gravy when the meat is dished, and 
a thickening of brown flour. 

Veal Stew. — Two pounds of veal, one 
tablespoonful of lard, one ' tablespoonful of 
butter ; slice one medium sized onion over 
the meat, add one half teacup of vinegar, as 
the meat stews add a little water. Cook 
two hours. 

Veal Fricassee.— Take two lbs. of shank 
or neck of veal, remove bones, place them 
in a saucepan, season, add two cups cold 
water, and cook slowly. While cooking 
slice two onions, cut the meat into inch 
cubes, remove the fat, and dredge the meat 
with flour. Fry the onions brown and add 
to the water. Brown the meat slightly and 
add. Let simmer half an hour. Cook to- 
gether one tablespoonful each of flour and 
butter, add gradually half cup of milk, and 
stir it into the fricassee. Boil five minutes 
and serve. 

Calf's Head. — After washing, take out 
the brains and put in a cool place. Tie the 
head in a floured cloth and boil for two 
hours, adding some salt to the water. Wash 
and carefully pick the brains, cleansing 
them till quite white ; cover with water and 
stew; mash smooth, and add gradually a cup- 
ful of the water in which the meat is boiled. 
Season with butter, parsley, sage, pepper 
and salt. Drain the head very dr}^ score 
the top and rub it over with melted butter ; 
dredge with flour and set in the oven to 
brown. When served, pour the gravy over 
it. Do not skin the head. Mock-turtle 
soup is made of calf s head, chopped fine, 
well seasoned and boiled, the brains being 
used with the yolks of eggs to make force- 
meat balls. 

Fried Sweetbreads. — To fry sweet- 
breads, wash carefully and rub dry. lard 
with narrow strips of fat })ork, and lay in a 
hot frying-pan, well greased, and cook to a 

389 



22 



THE MODEL COOK BOOK 



fine brown. Turn frequently, till the pork 
is crisp. 

Broiled Sweetbreads. — Rub well with 
butter, and cook on a clean gridiron. Turn 
frequently, occasionally rolling on a plate 
with some hot melted butter. This keeps 
them from getting dry and hard. 

Stewed Sweetbreads. — Remove all skin 
and fat, cover w4th cold water, and bring to 
a boil. Pour off the hot water, and cover 
with cold until they are firm. Stew a sec- 
ond time in very little water. When tender, 
add a teaspoonful of butter for each sweet- 
bread, with pepper, salt, chopped parsley 
and a little cream. Simmer for five min- 
utes, and serve in covered dish, with the 
gravy poured in. 

Sweetbreads with Tomatoes. — Soak in 
salt water for one hour ; take out, pepper 
and dip in bread crumbs and fry in hot fat, 
when done put in a dish and pour tomatoes 
over sweetbreads. Prepare tomatoes by 
straining through a sieve and season with 
salt, pepper and butter, thicken with flour, 
cook until thick. 

Mutton. 

Roast Leg of Mutton. — Remove the 
bone from a leg of mutton and mix a filling 
as follows : one cup rolled cracker or bread 
crumbs, and one teaspoonful each of salt 
and sage, with sprinkle of pepper. Mix 
these, scald a little dropped onion— if liked 
— and add ; moisten with milk or water. 
Sprinkle the cavity with salt, fill it and sew. 
Dredge with salt, pepper and flour. Place 
the meat on a rack in a roasting-pan, and 
bake in a hot oven, allowing twenty min- 
utes to a pound. Baste once in fifteen min- 
utes. When done, remove the strings and 
put the meat on a hot platter. Pour off the 
fat from the pan, stir half tablespoonful 
flour into the browned sediment, add one 
cup boiling water and boil five minutes. 
Strain and serve as a gravy. 

Chickens and other poultry may be 
filled and roasted as directed. Beef is usu- 
ally roasted without filling, and mutton fre- 
quently. 

Leg of Mutton a la Venison. — After 
removing the rough fat from the mutton, lay 
390 



it in a deep earthen dish, and rub on 
thoroughly the following compound : One 
tablespoonful of salt, one each of celery- 
salt, brown sugar, black pepper, English 
mustard, allspice, and some sweet herbs, all 
powdered and mixed. Then pour over the 
meat a teacupful of good vinegar, cover 
tightly, and set in a cool place four or five 
days, turning it and basting often with the 
liquid each day. To cook, put in a kettle 
a quart of boiling water, place over it an in- 
verted shallow pan, and on this lay the 
meat just as removed from the pickle ; 
cover the kettle tightly and stew four hours. 
Do not let the water touch the meat. Add 
a cup of hot water to the pickle remaining 
and use it to baste with. Make a gravy by 
thickening the liquid with flour and strain- 
ing through a fine sieve. Serve with cur- 
rant jelly, as for venison. 

Stuffed Shoulder of Mutton. — Have 
the butcher remove the blade from a shoul- 
der of mutton. Fill the cavity thus formed 
with a stuf&ng of well -seasoned bread 
crumbs and a half pint of oysters. Sew up 
and press into shape. Baste frequently while 
roasting. When done remove all fat from 
the drippings in the pan and thicken 
slightly. Parboil another half pint of oys- 
ters and add to the gravy. 

Mutton Chops. — Trim off the superflu- 
ous fat and skin from your chops, if not 
done by the butcher ; dip each chop in 
beaten ^zz^ ^^^^ i^ cracker dust, and fry in 
hot lard or dripping. Omit the ^^^ if de- 
sired. Sprinkle the chops with salt before 
rolling in the ^ZZ-: or salt the fat. Serve 
dry and hot. 

Broiled Mutton Chops. — Mutton chops 
should be cut one inch thick. Trim off the 
skin and the greater part of the fat. Lay 
the meat in a wire broiler and proceed as in 
broiling steak. It requires from four to six 
minutes to cook a chop one inch thick . Sea- 
son chops with salt and pepper, but no but- 
ter, and serve immediately on a hot platter. 

Lamb Chops are very delicate and ten- 
der. Prepare and broil them in the same way 
that mutton chops are broiled . They require 
longer cooking than mutton chops and 
should never be served rare. A lamb chop 



THE MODEL COOK BOOK 



one inch thick should be cooked from seven 
to ten minutes. 

Lamb Stew. — Cut the lamb into small 
squares, first removing the fat. Then put 
on in stew-pan, covering with water, and let 
heat slowly. When partly done add a little 
sliced salt pork, one or two sliced onions, 
pepper and salt, and two or three cut-up 
potatoes. Cover, and continue to stew till 
the meat is tender. Then drop in a few 
small dumplings, stew fifteen minutes more, 
and serve. The gravy should be thickened 
with a little flour moistened with milk. 

Spring Lamb. — Bake six pounds of 
meat one hour and a half in a moderate 
oven. Season when put to roast. Baste 
often. Serve with mint sauce. 

Mint sauce : Take a handful of fresh mint, 
wash and dry. Take leaves and chop fine, 
add a tablespoonful of sugar, one of water 
and cover tightly for one hour and a half. 
An hour before serving add three-fourths 
cup of vinegar and serve with lamb ; add 
essence of mint if desired. 

Pork. 

Roast Pork. — Prepare pork by wash- 
ing. Score the skin in lines, forming little 
squares. Have a moderately hot oven ; 
baste with its own drippings ; season with 
salt and pepper. The time required de- 
pends on size of roast. 

Roast Spare Rib. — Cover the meat 
with a greased paper until half roasted ; 
then remove the paper and dredge with 
flour. In a few minutes baste with its own 
grav3^ Before taking up strew the surface 
with bread crumbs seasoned with powdered 
sage, fine chopped onion, pepper and salt. 
Cook five minutes and baste again with but- 
ter. Skim the gravy, pour in half a cup of 
boiling water, thicken with flour, season, 
and pour over the meat. 

Spare Rib with Oysters. — Wash ribs, 
wipe dry, salt and pepper. Take one quart of 
oysters, one dozen crackers, mash fine, salt 
and pepper and roll up in spare ribs and pin 
with wooden tooth pick. 

Roast Pig. — Take a pig about six weeks 
old, wash it thoroughly, and rinse out the 



inside again with water containing a little 
baking soda. Wipe with a fresh towel, 
salt the inside, and stuff with the prepared 
dressing ; making the pig plump, so as to 
give it its original size and shape. Sew it 
up, place it in a kneeling posture in the 
dripping-pan, and tie the legs in proper 
position. Pour into the pan a little hot 
salted water, and baste with butter and 
water a few times as the pig warms ; after- 
wards baste with gravy from the pan. 
When the meat begins to smoke rub it' often 
with a rag dipped in melted butter. This 
will keep the skin from cracking while still 
keeping it crisp. Roast for two or three 
hours. To make the gravy, skim off most 
of the grease, stir into that remaining in the 
pan a good tablespoonful of flour, with 
water enough to make it the right consist- 
ency, season with pepper and let it boil up 
once. Strain, and add half a glass of wine, 
if preferred. Turn into a gravy boat. 
Place the pig upon a large, hot platter, sur- 
rounded with parsley or celery tops ; place 
a green wreath around the neck, and a sprig 
of celery in its mouth. In carving, cut off 
the head first, then split down the back, 
take off the hams and shoulders, and separ- 
ate the ribs. 

Pork Steaks. — Remove the skin and 
trim neatly. Broil over a brisk fire. Sea- 
son after taking up with pepper, salt, a little 
sage and minced onion. Cover and set in 
the oven for five minutes. Spare ribs can 
be cooked in the same manner. 

Salt Pork Fried in Batter, — Prepare as 
for plain fried pork, fry without putting in 
flour. When ready to remove from drip- 
ping pan dip in a batter made as fol- 
lows : One ^ZZ, two tablespoonfuls milk, 
two of flour, add a little salt, and dip the 
fried pork into the batter. Put quickly 
back into the hot drippings, fry a light 
brown, and serve as soon as possible. 

Pork Cliops. — Season pork with salt and 
pepper, beat up an ^z?>> ^^P ^^^ pork in the 
^Z?>> '^^^'^'^ i" cracker crumbs or corn meal, 
fry in plenty of lard, boilinghot. 

Boiled Ham. — Soak over night, and 
wash hard next morning with a stiff brush 
or coarse cloth. Put on to boil with plenty 

391 



24 



THE MODEL COOK BOOK 



of water. Do not boil too fast, and allow 
fifteen minutes to each pound. Do not re- 
move skin until cold. Prepare for table by 
garnishing with dots of pepper or dry mus- 
tard, and with parsley around the sides. 

Broiled Ham. — Cut in slices, soak well 
in scalding water, wipe dry, and lay in cold 
water for five minutes. Wipe again, and 
broil over a clear fire. Pepper before serv- 
ing. To fry ham, prepare as for broiling, 
and cook in a hot frying-pan, turning often. 
Serve with or without the gravy. 

Baked Ham. — Boil a ten pound ham in 
water enough to cover, to this add two 
pounds of brown sugar. Boil three hours, 
then skim. Mix a tablespoonful of dry mus- 
tard and one of sugar, sprinkle over the fat 
side , and bake from three quarters to one hour. 

Devilled Ham. — Take cold roast hamj 
chop fine ; make a drCvSsing of pepper, mus- 
tard, and vinegar ; mix thoroughly with the 
ham. This is very suitable for sandwiches. 

Broiled Ham and Bacon. — Cut ham into 
halt-inch slices, or thinner. Trim off the 
outside skin. Broil in a hot dry pan or over 
the coals, until it is a delicate brown in 
color, turning it frequently. When done 
serve on a hot platter. 

To cook bacon, cut it into very thin 
slices and broil it a few minutes in a hot pan 
or over a clear fire, turning it very often. 
It should be of a delicate golden-brown 
color when done. Serve on a hot platter. 

Pork Pie. — One pound of pork chopped 
in small pieces, four good sized potatoes 
chopped in squares, cover over with water 
and cook until tender. Cook meat awhile 
before putting potatoes in. Make a gravy 
and pour over ; save out some of the gravy 
to pour over when baked. Make a short 
dough same as for pies, with a little baking 
powder in it. I^ine a small bread pan with 
crust, put in meat and gravy, cover with 
upper crust and bake until brown. 

Ham Pie. — Make a crust, the same as 
for biscuit, line pan with dough ; then put in 
a layer of potatoes sliced thin, pepper and 
salt, and a little butter, then a layer of lean 
ham, add water and cook slowly. 

Pigfoot Sauce. — Cutoff the toes, scrape 
clean and wash thoroughly, and singe. 
392 



Put in water, boil and skim. Pour off the 
water and add fresh, then salt, and some 
lean pieces cut from the head, or other part 
of the hog. Boil until ready to fall to pieces ; 
dip out and pick all the bones out. Season 
with salt and pepper. Mix the lean meat 
with the fat, but do not chop. Press in a 
crock and set away to cool. Slice thin and 
pour vinegar over it a few minutes before 
serving. 

Head Cheese. — Boil the forehead, ears, 
and feet, and trimmings from the hams of a 
fresh pig. Continue until the meat is ready 
to drop from the bones. Then separate the 
meat from the bones, put it in a large chop- 
ping-bowl, and season with pepper, salt, 
sage, and summer savory. Chop it rather 
coarsely ; put it back in the boiling kettle, 
with enough of the liquor it was boiled in 
to prevent its burning, and warm it thor- 
oughly, mixing the ingredients well. Then 
pour into a strong muslin bag, press the bag 
between two flat surfaces under a heavy 
weight. When cold and solid it can be cut 
and served in slices. 

Boston Pork and Beans. — Carefully pick 
a quart of small, white beans, and let them 
soak over night in cold water. In the morn- 
ing wash and drain in fresh water. Set on 
to boil in plenty of cold water, in which is a 
piece of soda the size of a bean. After they 
come to a boil drain again, cover again with 
water, and boil for fifteen minutes, or until 
the skin of the beans will crack when taken 
out and blown upon. Next drain the beans, 
put into an earthen pot, with a tablespoon- 
ful of salt, and cover w4th hot water. Place 
in the centre of the pot a pound of salt pork, 
first scalding it with hot water, and scoring 
the rind across the top a quarter of an inch 
apart. Place in the oven, and bake six 
hours or longer, keeping the oven at a mod- 
erate heat. Add hot water from the tea- 
kettle as needed, so as to keep the beans 
moist. When the meat becomes crisp and 
looks cooked remove it, as too long baking 
destroys the solidity of the pork. 

Venison. 

Venison Cutlets. — Trim your cutlets 
nicel)^ using the trimmings to make gravy, 
in the proportion of half a pound to a cup of 



THE MODEL COOK BOOK 



25 



water. Put in bones, fat, etc.. and let stew 
in a saucepan while you prepare the cutlets. 
When the gravj^ has stewed an hour, strain 
and let it cool. 

Lay the cutlets in a saucepan, with a 
little onion to each. Also a little minced 
th3ane and parsley, pepper, and ver\^ little 
nutmeg. When all ready, pour in your 
warm gravy. Stew twent}^ minutes. Then 
lay the cutlets in a frying pan, and fry 
quickly for five minutes, turning frequently. 
Lay in a chafing-dish, pour in the grav}^ 
having added to it a little sauce, currant 
jelly, half a glass of wine, and flour thick- 
ening. Let all stand in hot place five min- 
utes before serving. 

Roast Venison. — Wash and dry v.dth a 
cloth. Butter a sheet of white paper and 
put over the fat. Put in roasting pan with a 
little boiling water. Cover closely ; cook 
in a moderate!}^ hot oven for two or three 
hours. Baste occasionall3\ Twent}^ min- 
utes before it is done quicken the fire, remove 
lid and paper, dredge with flour, butter, salt 
and pepper. Return to oven and brown. 
Make a gravy from its own drippings, having 
first removed the fat. Have meat platter very 
hot for venison and serve with currant jelly. 

Hashes and Sandwiches. 

Potato and Meat Pie. — Chop cold meat 
fine, removing the bones, fat and gristle. 
Put the meat into a pudding-dish, measur- 
ing it to find the quantity. To each cup of 
meat pour one- third cup of gravy or stock, 
or one-quarter cup water. Taste the gravy, 
stir in one-quarter tablespoonful salt, a 
sprinkle of pepper, and a few drops of onion 
juice or a little chopped parsley. Boil and 
mash potatoes, and spread the mashed pota- 
toes as a crust over the meat and gravy. 
Smooth the crust, and bake the pie on the 
grate of the oven until golden -brown. It 
will require from fifteen to thirty minutes. 

Hash. — Chop the meat as in the pre- 
ceding recipe. To each cup of meat add 
two cups mashed potatoes, one-half table- 
spoonful salt and a sprinkle of pepper. Mash 
together thoroughly. Put one-half table- 
spoonful drippings into a fry-pan. When the 
fat smokes scrape in the hash, and let it 
cook slowly until l:)rowned on the bottom. 



Fold over in the middle, and serve on a hot 
platter. Stewed tomatoes or onion juice or 
boiled onions chopped, if added to the hash, 
will improve it. 

Vegetable Hash. — To the ingredients of 
the above recipe add chopped beets, turnips, 
beans, or a little cabbage. One or all of 
these vegetables may be used. Moisten the 
mixture with milk, put it in a saucepan, 
and stir it twenty minutes over the fire, 
until the milk is absorbed and the hash is 
thoroughly cooked. The hash may be put 
in a covered kettle and set in a moderate 
oven for two or three hours. The long, 
slow cooking causes the flavors of the vege- 
tables to blend, and gives it a rich taste. 

Baked Hash. — Chop meat fine, put a 
layer of meat in the baking pan, then a layer 
of potatoes, mashed or cut in cubes, then a 
layer of bread crumbs. Season with butter, 
salt and pepper, enough water to moisten. 
Bake three-fourths of an hour. 

Ham Sandwiches. — Four pounds of ham 
chopped fine . Dressing : Yolks of four eggs , 
four tablespoonfuls of vinegar, one small 
teaspoonful of mustard, one-half teaspoonful 
of black pepper, juice of one lemon, a little 
cayenne pepper if desired. Cook until thick: 
mix with ham and spread between slices of 
buttered bread. 

Dried Beef Sandwiches. — Chop dried 
beef fine, removing all stringy pieces. Spread 
between thin slices of buttered bread. These 
are much easier to digest than ham sand- 
wiches . 

Tongue Sandwiches. — Wash the tongue 
and soak over night in salt water, put on in 
cold water, boil until tender, take out, re- 
move skin while warm, when cold chop 
fine. Make a dressing as follows : Yolks of 
four eggs, four tablespoonfuls vinegar, one 
small teaspoonful of mustard, one-half tea- 
spoonful pepper, juice of one lemon ; cook 
until thick and mix with choDped tongue, 
and spread between slices of Inittered bread. 

Salmon Sandwiches. — One can of sal- 
mon chopped fine, one cup iM'ead crumbs, 
one (igg, one tablespoonful of melted butter; 
season with salt and pepper; mix well, 
and put in two greased one pound baking 

393 



26 



THE MODEL COOK BOOK 



powder cans, with lids on ; boil one and a half 
hours, then take out of cans and brown in 
the oven. When cold, slice thin and place 
between slices of bread. 

Oyster Sandwiches. — Take a pint of 
raw oysters and chop them very fine. Add 
salt and pepper. Put them in the chafing 
dish with a teaspoonful of butter and three 
tablespoonfuls of dry biscuit crumbs ; after 
cooking for five minutes they are ready to 
make up into sandwiches. 

Cucumber Sandwiches. — Slice cucum- 
bers thin and place in salt water on ice until 
ready to use. Butter sparingly thin slices 
of wheat bread ; roll the cucumbers in 
Mayonnaise dressing and place between two 
slices of bread. 

Lettuce Sandwiches. — Slice thin nice 
homemade bread, at least one day old, spread 
thin with good butter ; cut in desired shape, 
dip lettuce leaf in Mayonnaise dressing and 
lay between. 

Eggs 

Eggs form a valuable food and should be 
used as a substitute for meats and in com- 
bination with starchy foods. Fresh eggs 
should always be used, if obtainable. 

If eggs are placed in boiling water and 
allowed to boil, the white becomes tough 
and indigestible and the yoke undercooked ; 
therefore they should be cooked at a tem- 
perature below boiling points 

Boiled Eggs (A). — Have a saucepan of 
boiling water. Remove to the back of the 
stove w^here the water will not boil and add 
the eggs, being careful that there is sufficient 
water to cover them. Let them stand from 
seven to ten minutes if required soft — forty 
to forty-five minutes if wanted hard. 

Boiled Eggs (B). — Cover the eggs with 
cold water and place over fire. When the 
water begins to boil they will be cooked 
properly for soft boiled eggs. If allowed to 
remain four or five minutes they will be 
hai'd boiled. 

riustard Eggs. — Remove shells from 
one dozen hard boiled eggs, cut in halves, 
take out yolks, add to them salt, ground 
mustard and pepper, mix all together, add 

394 



vinegar to moisten ; then fill whites with 
the yellow mixture and serve. 

Poached Eggs. — Break eggs, one at a 
time, into a cup. Put a quart of boiling 
water and half teaspoonful salt into a sauce- 
pan. Let it boil, then move it back on the 
stove so that it wall just cease to bubble. 
Place muffin rings in the pan. Drop the 
eggs into the rings one at a time, and cook 
until the white is firm. Serve them on toast, 
with a sprinkle of salt on each ^%%. 

Fried Eggs. — Break the shells and drop 
the eggs one by one in hot fat ; dip the fat over 
them until the white is set ; dust with pep- 
per and salt and serve hot ; cook from three 
to five minutes, according to taste. These 
are less digestible than poached eggs, the 
hot fat making the albumen leathery. 

Scrambled Eggs. — Beat six eggs very 
light ; add a little salt, eight tablespoonfuls 
of milk, and a small lump of butter. Put 
in a hot skillet and stir constantly until the 
eggs harden. 

Pickled Eggs. — One pint of strong 
vinegar, one half pint cold water, a tea- 
spoonful each of cinnamon, allspice and 
mace ; boil eggs till very hard, remove 
shell ; put on the spices tied in a white mus- 
lin bag in cold water, boil and, if water 
wastes away, add enough so as to have half 
a pint when done, add vinegar and pour 
over the eggs, put in as many eggs as the 
mixture will cover. 

Sauce for Eggs. — Boil six eggs hard 
and make a sauce of one lump of butter, one 
tablespoonful of flour and one pint of milk, 
mix the butter, milk and flour together and 
boil. Slice the eggs and pour the sauce 
over them. 

Plain Omelet. — Beat two eggs, add two 
tablespoonfuls milk or water, and one quarter 
teaspoonful salt. Heat the pan, put in one 
teaspoonful butter, and when it melts pour 
in the mixture. Cook the omelet slowly. 
As it hardens beneath, raise it with a broad 
knife and let the liquid portion run under ; 
do this at different sides of the pan. When 
dry, roll the omelet away from the handle 
of the pan. Serve on a hot platter. 

Foamy Omelet. — Separate the eggs. 
Beat the yolks and add salt and one table- 



THE MODEL COOK BOOK 



27 



spoonful milk for each 3^olk. Beat the whites 
until stiff and fold lightly into the liquid. 
Melt some butter in a frying-pan, when hot 
pour in the mixture and brown. Then 
place the omelet in the oven to dry the top. 
Fold and serve immediately. 

Foamy Omelet with Jelly. — Separate 
the eggs ; beat the yolks and add one table- 
spoonful milk for each ^z^, a saltspoonful 
of salt, a dash of pepper and a teaspoonful 
of flour. Put a teaspoonful of butter in a 
skillet and when it begins to bubble turn in 
the omelet. Fry to a golden browm, remove 
carefully from the skillet, spread with an 
acid jelly, fold over, and place in lettuce 
leaves. Beat the w^hites of the eggs stiff, 
sweeten slightly and put a thick coating on 
top the omelet. 

Meat Omelet. — Mix two tablespoonfuls 
of chopped meat wdth the plain omelet and 
cook as directed. A little chopped parsley 
may be added. When the omelet is cook- 
ing, spread chopped meat over half the top 
and fold double. Oysters, w^hole or chopped, 
or stewed tomatoes, ma}^ replace the meat. 

Ham and Eggs. — Fry the eggs in lard, 
and, after draining off all grease, lay them 
on a hot dish, with neat slices of fried ham 
around the edges. Trim the eggs to smooth 
edges, and cut the ham evenly in oblong 
pieces. Garnish with parsley. 

Vegetables and Their 
Preparation. 

In the cooking of vegetables it should 
be borne in mind that all woody tissues, 
whether in the roots ot stalks, the husks or 
skins, are nearly devoid of nutriment and 
quite indigestible ; they should, therefore, 
be removed. Vegetables should generally 
be boiled, this being continued long enough 
to disintegrate the tissues and allow the 
starch granules to break up. The saline 
and saccharine constituents being extracted 
by the w^ater, vegetables lose some of their 
main elements — especially if the water be 
soft. This renders it advisable to add a 
little salt to the water. The salt also acts 
to preserve the color of green vegetables. 
The garden vegetables of this country 



are numerous and varied in character, and 
may be served in many ways. Chief among 
them are potatoes and tomatoes, which rank 
amid the most constant constituents of meals. 

Boiled Potatoes {with the skins) . — Select 
potatoes of uniform size, wash well in salted 
water and boil till a fork will penetrate with 
ease to the center of the largest. Then 
pour off the water, sprinkle with salt, and 
dr}' over the fire. Peel quickly and serve 
in an open dish. 

Without the Skins. — Pare very thin, so 
as to preserve the starch, much of which 
lies next the skin. To this the mealiness 
of the potato is due. Leave them half an 
hour in cold water, then put in slightly 
salted boiling w^ater and boil gently till 
tender. Drain, salt, and dry as above. 
Some varieties of potatoes cook best b}^ 
putting on in cold w^ater and bringing to a 
boil; others best as above directed. 

Fried Potatoes. — Pare, w^ash and slice 
some new potatoes, or cold boiled potatoes, 
season with pepper and salt, and fry lightly 
in dripping or butter, turning them con- 
stantly until nicely browned. 

Saratoga Chips. — Peel good-sized pota- 
toes, and slice them as evenl}^ as possible. 
Drop them into ice- water ; put a fev,^ at a 
time into a towel and press, to dry the mois- 
ture out of them. Then drop them into a 
pan of simmering hot lard. Stir occasion- 
ally, and w^hen of a light brown, sprinkle 
w^ith salt : take them out with a perforated 
skimmer, shake both an instant. They 
wall be crisp and not greasy. 

Potato Croquettes. — Take two cups of 
cold mashed potato, season with a pinch of 
salt and pepper, and a tablespoonful of but- 
ter. Beat the whites of two eggs thor- 
oughly and add. Make into small balls, dip 
them in the beaten yolks of the eggs, then 
roll either in flour or cracker crumbs ; fry 
the same as fish balls. 

Baked Potatoes. — Wash some large 

potatoes, wipe, and bake in a quick oven 

till tender. Break the skins that the steam 

I ma}' escape. Serve in a napkin with the skins 

I on. Three quarters to an hour should 

i suffice to cook tlieni. 

395 



28 



THE MODEL COOK BOOK 



Lyonnaise Potatoes. — Cut cold boiled 
potatoes into cubes, season with salt and 
pepper. Fi'}^ two tablespoonfuls chopped 
onions in an equal quantity of beef dripping 
or butter till light brown ; then put in the 
potato and cook till it takes up the fat. 
Add some chopped parsley and serve. The 
flavor will be improved by a teaspoonful of 
vinegar. 

Creamed Potatoes. — Cut four cold po- 
tatoes into cubes or slices, and put them, 
with a half cup of milk, into a pan or double 
boiler ; cook till they have absorbed nearly 
all the milk.- Add two tablespoonfuls but- 
ter, cook five minutes longer, and serve hot. 
You may add to the seasoning a little 
chopped parsle}^. 

Potato Puff. — Beat the yolks of two 
eggs and add salt and pepper. Add two 
tablespoonfuls butter to a cup of hot milk, 
mix it into the potatoes, and beat in the 
yolks. Beat the whites till stiff, and pour 
into the potato. Bake in a moderate oven 
about twenty minutes, or until the mixture 
browns and puffs up. 

Roast Potatoes with Beef. — Pare po- 
tatoes and place in roasting pan with beef, 
basting when you do the beef; let bake 
until tender and brown. 

Mashed Potatoes. — To four medium- 
sized potatoes, measure one tablespoonful 
butter, quarter teaspoonful salt, a sprinkle 
of pepper, eight tablespoonfuls. milk, heated. 
Mash the hot potatoes in the saucepan in 
which they w^ere boiled. Beat with a wire 
masher until light, and serve in a hot dish. 

i^rown Potato Balls. — Mash and sea- 
son cold baked or boiled potatoes, or use 
cold mashed potatoes. Roll the potato mix- 
ture into balls, oi pat into flat cakes. Place 
on a buttered tin, put a small piece of butter 
on top of each, and bake on the grate of a 
hot oven until golden-brown. 

Surprise Balls. — Roll the potato balls 
as above, and with a teaspoon press a hol- 
low in the top. Chop fine some cold, lean 
meat, season it with salt and pepper, and 
put one teaspoonful of the meat into the 
hollow of the potato ball. Put a little but- 
ter on the top of each ball, and brown in the 
oven on the grate. 
396 



Scalloped Pota toes. 1— Butter a baking 
dish, pare potatoes and slice them thin, put 
in dish a la3^er of potatoes, then a la^^er of 
onions, a few bread crumbs, sprinkle each 
layer Avith salt and pepper and butter, keep 
on this way till dish is nearly full, then fill 
with milk or cream, cover and bake one 
hour. The onions may be omitted. 

Boiled Sweet Potatoes. — Choose po- 
tatoes of the same size, if possible. Put into 
boiling salted water, and cook till a fork will 
easily pierce the largest. Pour off water 
and let dry in oven for five minutes. Peel 
before serving. 

Fried Sweet Potatoes. — Scrape and 
slice sweet potatoes, sprinkle a little salt 
over them, use lard and butter in frying-pan. 
put in potatoes and fry brown . Serve very hot, 

Stew^ed Sweet Potatoes. — Use small 
sweet potatoes, pare and boil tender. Make 
thickening of cream and flour ; pour over po- 
tatoes, let boil ; add salt and pepper to taste. 

Fried Tomatoes. — Wash the tomatoes 
and cut them in slices without removing the 
skin. Mix together, sprinkle pepper, quar- 
ter teaspoonful salt and tablespoonful flour, 
and dredge the slices thoroughly on both 
sides. Have ready in the frying-pan enough 
melted butter to cover the bottom of the 
pan, and when hot lay in the tomatoes. 
When cooked, place them on a hot dish 
and keep them hot. Add half cup milk or 
water to the liquid in the pan. Melt and 
brown together half tablespoonful butter, 
half tablespoonful flour and quarter tea- 
spoonful salt, and add the liquid from the 
pan. Pour through a wire strainer and 
serve with the tomatoes. 

Stewed Tomatoes. — Pour boiling water 
on them to loosen the skins ; peel and cut 
up, extracting all hard and unripe parts. 
Stew in a saucepan half an hour ; then add 
salt and pepper, a teaspoonful white sugar, 
and a tablespoonful butter. Stew slowly 
fifteen minutes more. A little grated bread 
may be used for thickening. 

Stuffed Baked Tomatoes. — Cut a thin 
slice from the blossom end of large, smooth 
tomatoes, scoop out the inside and chop it 
up fine with some grated bread, green corn, 



THE MODEL COOK BOOK 



29 



butter, and a seasoning of salt, pepper and 
sugar. Mix well and stuff the hollowed 
tomatoes, replace the sliced pieces, bake 
three-quarters of an hour in a deep dish, 
until brown. Do not peel the tomatoes. 

Scalloped Tomatoes. — Butter the sides 
and bottom of a pudding-dish. Put a laj^er 
of bread crumbs in the bottom, on which 
put a layer of sliced tomatoes, and season 
with salt, pepper and some bits of butter, 
and a ver}^ little white sugar. Then repeat 
with another layer of crumbs, another of 
tomato, and seasoning, until the dish is 
filled, having the top la3^er ofslices of tomato, 
with bits of butter on each. Bake under 
cover until they are well cooked through ; 
remove the cover and brown quickly. 

Boiled Cabbage. — Wash the cabbage in 
cold water, trim off the limp outside leaves, 
cut into eight pieces, or, if it must be 
cooked quickly, chop it into smaller pieces. 
Put it into a kettle and cover with boiling 
water, allowing one-half teaspoonful salt to 
each quart of water. Do net cover the 
kettle and there will be very little of the 
cabbage odor in the house. A young cab- 
bage requires about thirty minutes to cook. 
When the cabbage is done the water may 
be drained off, and a little milk, one table- 
spoonful butter, one teaspoonfuf salt, and 
a sprinkle of pepper added. Boil up once 
and serve. 

Vinegar is generally placed on the table 
with boiled cabbage. Drawn butter may 
be eaten with it, and is an improvement. 
Cabbage ma}- be boiled in the water in 
which corned beef or ham has been cooked. 

Cooked Cabbage. — Chop cabbage fine, 
cook in kettle with enough water to cover ; 
season with salt, pepper and meat drip- 
pings. Serve with vinegar. 

Stewed Cabbage. — Cut a hard white 
head of cabbage in two pieces, cut one 
piece as fine as possible, and put in a stew- 
pan with a piece of butter the size of an ^%Z- 
Salt and pepper, sprinkle with flour and 
sugar, and a little water, and let cook. 
Make a dressing of one ^'g'g, one teaspoon- 
ful cream, one cup of weak vinegar. Pour 
over cabbage about five minutes before 
removing from fire. 



Ladies' Cabbage. — Boil a firm white 
cabbage for fifteen minutes, drain and add 
fresh boiling water. When it grows tender, 
drain and set aside until cold. Chop fine; 
add two beaten eggs, a tablespoonful of but- 
ter, some pepper and salt, and three table- 
spoonfuls of rich milk or cream. Stir all 
well together, and bake in a buttered pud- 
ding-dish until brown. Serve very hot. 
The prepared cabbage resembles cauliflower 
and is a very digestible and palatable dish. 

Sour=crout. — Barrels having held wine 
or vinegar are generalh^ used in which to 
prepare sour-crout, but it is better to have 
a special barrel for the purpose. Slice 
w^hite and firm cabbages into fine shreds. 
There are instruments for this purpose. At 
the bottom of the barrel place a layer of 
coarse salt, and add alternately la^/ers of 
cabbage and salt, being careful to have one 
of salt on the top. As each layer of cab- 
bage is added, it must be forced down with 
blows of a heavy pestle, fresh layers being 
added as soon as the juice floats on the sur- 
face. The cabbage should be seasoned with 
a few grains of coriander, juniper berries, 
etc. When the barrel is full it must be put 
in a dr}' cellar, and covered with a cloth, 
under a plank, on which heav^v weights are 
laid. At the end of a few days it will be- 
gin to ferment. During this process the 
pickle must be drawn off and replaced by 
fresh, until the liquor becomes clear. This 
should be done every da3^ Finally, renew 
the cloth, wash the cover, replace the 
weights, and let stand for a month. By 
that time the sour-crout will be ready for 
use. Care must be taken to let the least 
possible air enter the sour-crout, and to 
have the cover perfectly clean. Each time 
the barrel has to be opened it must be care- 
fully closed again. To neglect these pre- 
cautions may ruin the operation. 

Sour-crout is often fried in the same 
manner as fried cabbage, excepting that it 
is first boiled until soft in just enough 
water to cook it. Vinegar should be added 
after frying. 

Boiled Cauliflower. — Take off leaves 
and cut stalk close to flower bunch. Soak 
in cold water half an hour, then tie in 
coarse bobbinet lace or chee.se-cloth to 

397 



^o 



THE MODEL COOK BOOK 



prevent breaking, put into boiling salted 
water and cook until tender. Serve with 
drawn butter. 

Scalloped Cauliflower.- Boil until ten- 
der, cut up and pack, stems downward, in 
a buttered pudding-dish. Take a cup of 
breadcrumbs, add two tablespoonfuls melted 
butter and six of milk ; beat to a soft 
paste, season with salt and pepper, add a 
beaten ^z%, and cover the cauliflower. Cover 
the dish and bake in a hot oven six minutes. 
Remove cover and brown. Serve hot. 

Boiled Onions. — Place onions in cold 
water and peel. Then cover with boiling 
water in a saucepan. Cook fifteen minutes, 
drain, and cover again with boiling water. 
Repeat this twice ; cook until they can be 
pierced with a wire skewer. Drain and 
season with salt, pepper, and plenty of but- 
ter. Serve with drawn butter. 

Fried Onions. — Peel, slice, slightly par- 
boil, drain, and fry until brown in equal 
quantities of lard and butter. Cover until 
they are perfectly soft, then remove the 
cover, cook until brown, and season with 
salt and pepper. 

Boiled Green Corn. — Test corn with 
finger nail. When the grain is pierced the 
milk should jet out, and not be thick. Strip 
off the outer leaves, turn back the inner 
covering, and pick off all the silk. Then 
replace the inner husks. Put into salted 
boiling water, and cook fast for from ten to 
twenty minutes, according to size and age 
of the ears. Cut the stalks off close to the 
cob, and send to table wrapped in a napkin. 

Or the corn may be cut from the cob 
while hot, and seasoned with butter, salt, 
and pepper. Serve hot in a vegetable dish. 

Green Corn Fritters. — Grate the corn ; 
use with each cupful an ^%'g and a half and 
a tablespoonful milk or cream. Beat the 
^%%, and gradually add the corn, still beat- 
ing. Put a tablespoonful of melted butter 
to the pint of corn ; stir in the milk, and 
thicken with a little flour. Salt to taste. 
Fry in hot lard, or cook on a griddle, like 
batter cakes. 

Baked Corn. — To two cups of chopped 
corn (either fresh or canned) add two beaten 
398 



eggs, one-half teaspoonful salt, speck of 
pepper, one tablespoonful melted butter, and 
two cupfuls scalded milk. Bake in a but- 
tered pudding dish until firm. 

Corn Pudding. — Scrape or grate the 
corn from a dozen ears of tender green corn. 
Beat separately the whites and 3^olks of lour 
eggs. Mix the corn and yolks, and stir hard 
while adding two tablespoonfuls of butter. 
Then add one quart of .milk, a tablespoonful 
of sugar and a little salt and pepper, and 
lastly the whites of the eggs, stirring con- 
stantly. Bake slowly at first, covering the 
dish, for an hour. Then take off the cover 
and brown. This pudding can be made 
from canned corn in winter, by chopping 
the corn fine. It is a delicious accompani- 
ment to a meat course. 

Stewed Corn. — Shave corn off the ear ; 
to three pints of corn add three tablespoon- 
fuls of butter, pepper and salt to taste, and 
just enough water to cover; place in pan, 
cover and cook rather slow, from half hour 
to an hour, stirring often ; just before it is 
done, add a half cup sweet cream thickened 
with a little flour. 

Scalloped Corn. — Cut corn off the cob, 
put into baking dish a layer of corn, then a 
layer of breadcrumbs, sprinkle with salt, 
pepper and lumps of butter, then a layer of 
corn, putting corn on top with lumps of 
butter, and pour in cream or milk till quite 
moist. Bake thirty minutes. 

Green Beans. — To cook green beans 
(fresh from the vines) without pork, have 
the kettle hot, and put in a tablespoonful of 
lard, let it get hot, stir in the lard one table- 
spoonful of flour, let brown a little, then 
pour in a half gallon of cold water, then add 
beans, salt and pepper to taste. Cook until 
tender. 

String Beans. — Break off the end 
that grew to the vine, drawing off at the 
same time the string upon the edges. Re- 
peat this process from the other end ; cut 
the beans with a sharp knife into pieces half 
an inch long, and boil them in just enough 
water to cover them. They usually require 
two and a half hour's boiling ; but this de- 
pends upon their age and freshness. After 
they have boiled until tender, and the water 



THE MODEL COOK BOOK 



-31 



boiled nearly out, add pepper, salt, a table- 
spoonful of butter, and a half a cup of cream. 

Lima and Butter Beans. — Soak a while 
in cold water ; then put into a pot well filled 
with boiling water and a little salt. Boil until 
tender. Drain and butter well when dished. 
The average time to cook is forty minutes. 

Boston Baked Beans. — Soak one quart 
of pea beans over night. Drain, cover with 
fresh -water to which half teaspoonful of soda 
has been added and cook slowly until the 
skins wrinkle. Drain again and put in bean 
pot with half pound salt pork, half table- 
spoonful salt and two tablespoonfuls molas- 
ses. Cover with boiling water and bake at 
least eight hours. The pork should be 
buried in the beans, leaving the rind exposed. 

Succotash. — This is made of green corn 
and Lima, string, or butter beans. The 
corn, when cut from the cob, should be a 
third more than the beans. Just cover with 
boiling water, and stew together until ten- 
der, stirring now and then. Then pour off 
nearly all the water, add a large cupful of 
milk, and stew for an hour, watching to 
prevent burning. Stir in a large lump of 
butter, a teaspoonful of flour moistened 
with milk, pepper and salt. Boil up once, 
and serve in a deep vegetable dish. 

Green Peas. — Take fresh peas, hull 
them, put in pan in cold water for half an 
hour, and cook twenty or thirty minutes in 
small quantity of boiling water. Drain, season 
with pepper and salt and plenty of butter. 
Serve hot. 

Boiled Peas or Beans. — Choose fresh, 
green peas or beans. Put them into a kettle 
with just enough boiling water to keep 
them from burning. Boil until they are 
soft. To one pint of the vegetables add one 
tablespoonful butter, a sprinkle of pepper, 
and a little salt, if necessary. Serve in a 
hot dish. 

Dried Peas or Beans. — Pick them over 
and remove vSpecks, pebbles, and faulty 
peas or beans. Soak in cold water a few 
hours or over night. Pour off the water, 
add fresh cold water, and set on the back of 
the stove to heat slowly, and simmer until 
soft. If desired to use as soup, they may 



be boiled until they fall to pieces and form 
a soft, pulpy mass. Split peas need to be 
soaked only half an hour before cooking. 

Boiled Beets. — Take small, smooth beets; 
wash carefull3% and put into boiling water. 
Boil an hour or two, or until tender. Do 
not probe them, but press with fingers to 
see if they are done. Take up, lay in a pan 
of cold water, and peel. Cut into slices, 
season with salt, pepper, butter, or vinegar. 
Serve hot. 

Cooked Beets with Dressing. — Cook 

beets and slice in saucepan, and pour the 
following dressing over them : One small tea- 
cupful vinegar (if strong dilute with water), 
a tablespoonful each of sugar and butter. 
Salt and pepper to taste. One tablespoon- 
ful of corn starch, dissolved in water ; stir all 
together and boil until thick ; pour over the 
beets, and send to the table in a covered dish. 

Boiled Beets. — Scrub the beets without 
breaking the roots. Boil until the}^ can be 
easily pierced with a skewer. Young beets 
require thirty or forty minutes to cook ; old 
beets from one to two hours. When done 
dip into cold water, rub off the skin, cut off 
the tops -and roots , and slice . Sprinkle with 
salt and pepper, and pour on melted batter 
and serve. Never boil beets with any other 
food, on account of their color. 

Spinach. — Pick off the roots and decay- 
ed leaves ; wash thoroughly in three or four 
waters. Put the spinach into a large kettle, 
without water. Put it on the back part of 
the stove where it will cook slowly, until 
some of the juice is drawn out, then boil 
until tender. Drain, and chop if liked. To 
one-half peck of spinach add one table- 
spoonful butter, one half teaspoonful salt, 
and a sprinkle of pepper. Heat again. 
Garnish with hard-boiled eggs. 

Fried Egg=plant. — Cut the egg-plant 
into slices one-quarter inch thick ; salt each 
slice separately, putting one on top of 
another ; put on the upper slice a heavy 
weight to press out the juice, and let stand 
about half an hour. Dip in beaten ^%^, 
then in cracker dust or breadcrumbs, or the 
two mixed ; fry quickly in hot lard to a rich 
brown. 

399 



3^ 



THE MODEL COOK BOOK 



Stuffed Eg-g=plant. — Cut the egg-plant 
in two, and scrape out the inside, which put 
into a saucepan with a little minced ham. 
Cover with water and boil until soft, then 
drain off the water and add'two tablespoon- 
fuls of grated crumbs, a tablespoon ful of 
butter, half a minced onion, salt and pepper. 
Stuff each half of the shell with this mix- 
ture, to each add a small lump of butter, 
and bake fifteen minutes. Minced veal or 
chicken in the place of ham is equally good, 
and many prefer it. 

Stewed Salsify or Oyster=plant. — 

Scrape the roots and place in cold water, to 
prevent discoloration. Cut in inch-long 
pieces. Cover with hot water in a sauce- 
pan and boil tender. Then pour off most 
of the water, and add a cup of milk. Bring 
this to a boil, stew ten minutes, put in a 
large lump of butter, cut and rolled in flour ; 
season to taste ; boil up once, and serve. 
This dish has much the taste of stewed oysters . 

Asparagus. — Break asparagus stalks in 
pieces any desired length ; boil until tender ; 
season with salt, pepper, and plenty of but- 
ter ; thicken with a tablespoonful of flour, 
mixed with milk. If desired, serve on toast. 
The tops, which are tender, should be placed 
in the water ten minutes after the other 
pieces begin to boil. 

Asparagus. — Boil a bunch of asparagus 
twenty minutes, or until tender. Place in 
a baking dish, add butter, pepper, and salt 
to taste. Beat well four eggs, add two 
tablespoonfuls of good cream ; pour over 
the asparagus and bake ten minutes. 

Boiled Turnips. — Scrub the turnips and 
pare off the thick skin. Cut into slices or 
quarters, and cook in boiling salted water 
until soft. Then put them into a piece of 
coarse cheese-cloth and mash fine with a 
wooden masher, pressing them to remove 
the water. To one pint of mashed turnips 
add one tablespoonful butter, one-quarter 
teaspoonful salt, and a sprinkle of pepper. 
Serve in hot dish. Potatoes are sometimes 
mashed with turnips, to absorb the water. 

Carrots. — Scrub and scrape off a very 
thin skin. Cut each carrot into slices from 
one-quarter to one-half inch thick, and cook 
400 



in boiling salted water until soft. Serve 
with a v/hite sauce. 

Stewed Carrots. — Wash and scrape the 
carrots, and cut them into strips. Put 
these in a stewpan with water enough to 
cover them, add a spoonful of salt, and boil 
slowly until they are tender. Then drain 
and replace them in the pan, with two 
tablespoonfuls of butter rolled in flour, a 
little pepper and salt, and enough cream or 
milk to moisten the whole. Bring to a 
boil and serve hot. 

Parsnips. — Scrub, scrape off a thin 
skin, cut each parsnip into quarters length- 
wise, and cook in boiling salted water, from 
thirty to fort}^ minutes, until soft. Place in 
a dish and pour a white sauce over them, 
or serve with vinegar on the table. They 
may be buttered after boiling, placed in the 
oven and baked a golden brown. 

Fried Parsnips. — Wash and scrape pars- 
nips, quarter and remove heart, cut in pieces 
about two inches long, salt and pepper. 
Mix butter and lard in frying-pan, put them 
in and fry till a nice brown. 

Parsnip Balls. — Wash and boil in 
water with a little salt, cook till perfectly 
tender. When cold scrape off the skin, 
mash them , and for each cup of the mashed 
parsnips, add one-half cup breadcrumbs and 
one ^%%, salt and pepper. Flour the hands 
and make into balls, brown in hot butter, 
and serve very hot. 

Summer Squash. — When young and 
tender, this can be fried in the same man- 
ner as egg-plant. Winter squash takes 
much longer to cook, and should be soaked 
in cold water for two hours or more before 
cooking. Cold stewed squash can be used 
b}^ taking two cups of squash, two eggs, 
two tablespoonfuls of flour, one-half cup of 
milk, and a small piece of butter. Fry in 
hot lard. 

Stewed Pumpkin. — Cut in two, remove 
the seeds, slice, and pare. Soak for an 
hour in cold water, then put in boiling- 
water and stew gently, stirring often. 
When the pieces grow tender and break, 
drain and squeeze dry, rub through a 
colander, and return to the pan with a 




ROLLED RIB ROASTWITH RICED POTATOES. 

Remove the bones from a rib roast and skewer the meat into a round shape ; dredge with flour and set, on a rack in 
dripping pan, into a hot oven. When the outside of the meat is seared over, add a little drippmgs melted in hot water ; 
reduce the temperature of the oven and bake, (weight from six to eight pounds) from sixty to ninetv minutes. Baste 
often with the drippings in the pan and dredge with flour after each basting ; add salt to the flour when half cooked. 
When cooled substitute silver skewers for those used in the oven. Garnish with a stem of watercress and surround 
with Riced Potatoes. Pass through a ricer about eight hot boiled potatoes ; add three tablespoonfuls of butter, half a 
teaspoonful of salt, and about a half a cup of hot milk or cream, beat thoroughly with perforated cake spoon, and pass 
through the ricer, or vegetable press, around the meat. 




MEDALLIONS OF MUTTON WITH GREEN PEA SALAD. 

Remove the bones and fat from lamb or mutton chops, and skewer the meat in rounds. Braise the meat with the 
bones and fine-cut vegetables until tender ; let cool under a weight, cover with brown chaudfroid s.iuce. decorate witli 
white and yolk of egg, and brush over with liquid aspic. Serve cold with cooked i^eas dressed with French dressing. 

Broxun Chaudfroid Satice. — To a cup of highly seasoned brown sauce add the yolk of an egg, diluted with one- 
fourth a cup of cream and a scant lablespoonful of' gelatine softened in three tablespoonfuls of stock. Use when cold, 
but still liquid. 



THE MODEL COOK BOOK 



seasoning of butter, salt and pepper. Stir 
rapidly from bottom till very hot. Dish 
in a mound shape. 

Vegetable Hash. — Chop up coarsely the 
vegetables left over from dinner — cabbage, 
parsnips, potatoes, beans, etc. Sprinkle 
them with a little pepper. Take a sauce- 
pan or fr3''ing-pan, oiling its sides and bot- 
tom with melted butter ; then put in the 
chopped vegetables, pour in a few spoonfuls 
of hot water, and cover quickly to keep in 
the steam. When thoroughly heated, re- 
move the cover and stir the mixture till 
well cooked. Serve hot. 

Milk and Cheese. 

Milk should be kept covered with a 
cloth to prevent it from absorbing impuri- 
ties from the air. It should be sterilized for 
babies and 3^oung children ; especially during 
warm weather. Vessels used for milk should 
be kept perfectl}^ clean . Rinse them out after 
using, fill them with water in which a tea- 
spoonful of borax or washing soda has 
been dissolved and let them stand an hour. 
Then wash them in hot soap-suds, scald 
them, rinse again and let them cool. 

Sterilized Milk.— Sterilize rnilk bottles 
or jars by boiling them twenty minutes in 
water. Remove them, fill two-thirds full of 
milk, and cork with baked or prepared cot- 
ton or with rubber corks which have^ been 
sterilized. Place the bottles on a wire stand 
in a kettle of cold water, heat the water 
gradually to 165 degrees Fahrenheit, and 
keep it at that temperature fort}'^ minutes ; 
then remove the bottles and cool quickly by 
placing them in cold or iced water. Keep 
the bottles in a cool place. 

A thermometer for testing the tempera- 
ture may be bought at any pharmacy, but 
if there is none at hand heat the milk until 
a scum forms over the top, and keep it as 
nearly as possible at that temperature for 
forty minutes. Do not allow it to boil. 

Cold Custard or Junket. — Warm one 
quart new sweet milk, add two tablespoon- 
fuls sugar, and stir until the sugar is dis- 
solved. Pour the mixture into ^ sriass or 
china dish and add one tablespoonful liquid 
rennet, and set it in a warm place. If, at 
26 



the end of an hour, it has not begun to 
harden, stir in one teaspoonful more of ren- 
net ; it should be firm in one or two hours. 
Remove it to a cool place or set it on ice to 
cool. It should be eaten within an hour 
after it has hardened or it will separate into 
curds and whey. Serve with cream. Cold 
custard mavbe flavored with nutmes: crated 
over the surface, or a teaspoonful of vanilla 
extract or rosewater stirred in with the rennet. 

Cornstarch Blanc flange. — Scald a pint 
of milk in a double-boiler. Add one table- 
spoonful sugar and a sprinkle of salt, with 
some mashed or preserved strawberries or a 
little cocoa, mixed with some cold milk. 
Mix two tablespoonfuls cornstarch with cold 
milk, stir it into the hot milk, boil and stir 
five or ten minutes, until it is smooth and 
thick. Pour the mixture into cold wet 
cups or molds. Serve cold with cream or 
milk and sugar. 

Toast and Cheese. — Prepare toast ; dip 
in hot, salted v;ater ; grate enough dry 
cheese to cover the slices ; set in the oven to 
melt, and put the slices together as sand- 
wiches. This may be enriched in various 
ways b}^ adding QZ'g. butter, and spices. 

Cheese Pudding. — Butter a baking dish, 
put in a cup of grated breadcrumbs and a 
half cup grated cheese in la5^ers, or mix and 
keep some crumbs for the top. Beat an ^^'g 
slightl}'-, add a half cup of milk, salt and 
cayenne pepper ; pour in baking dish, add a 
top laj^er of crumbs and bake till brown. 

Rice and Cheese Pudding. — Pick over 
and wash a cup of rice. Steam until soft in 
salted water, in a double boiler. Butter a 
baking dish, put in the rice and two cups 
of grated cheese in layers, pour on one cup 
of white sauce. Sprinkle over it buttered 
cracker crumbs and brown in the oven. 
Macaroni may be used in the saiue way. 

Welsh Rarebit. — Take half pound 
grated cheese and quarter cupful milk or 
cream, put into a double-boiler, and stir 
until the cheese is melted. Beat one esfo-, 
and add mustard, salt, and cayenne pepper ; 
then pour the milk and cheese over the mix- 
ture. Add a teaspoonful of butter, return 
to the boiler, and cook until it tliickens, 
stirring constantly. Pour it over dry toast. 

401 



34 



THE MODEL COOK BOOK 



Cheese Sticks. — Take one pint flour, 
one-half pint grated cheese ; mix and make 
paste with lard the size of an ^%% ; make 
the same as pie crust. Roll out and cut in 
strips one half inch wide and five inches 
long ; sprinkle over top with grated cheese 
and bake a light brown. 

Cheese Straws. — One cup of grated 
cheese, one-half cup butter, three-fourths 
cup of flour, sifted, one small teaspoonful 
dry mustard, four teaspoonfuls of cold 
water ; mix all together and roll out like 
pie crust, cut into strips half-inch broad 
and five inches long. Bake a light brown 
and serve with salads. 

Macaroni With Cheese. — Take twelve 
sticks of macaroni broken into one inch 
lengths, and cook in three pints of boiling 
salted water twenty minutes ; turn into a 
colander and pour over it cold water ; drain , 
make a sauce of one tablespoonful each of 
butter and flour, and one and one-half cups 
of hot milk ; salt and pepper to taste ; put 
a layer of grated cheese in the bottom of 
baking dish, then a layer of sauce, then 
macaroni, and sauce, cover this with fine 
breadcrumbs ; bake until brown. 

Sauces and Salads. 

Drawn Butter. — Take one and one-half 
teaspoonfuls flour, make of it a thin paste 
with cold water, and stir it into a teacupful 
of hot water. Bring to a boil, and add by 
degrees two ounces of butter, stirring till 
well mixed. Boil one minute. 

Tomato 5auce. — Heat one tablespoon- 
ful of butter ; cook in it a teaspoonful chopped 
onion until golden brown ; stir in one table- 
spoonful flour, and cook till smooth. Add 
one-half cup water or stock gradually, pour 
in one cup of strained tomato, add salt and 
pepper, boil five minutes, and strain. Serve 
with boiled macaroni, or boiled or baked 
meat. 

White Sauce. — Take two tablespoon- 
fuls each butter and flour. Melt the butter 
in a saucepan. Stir in the flour and work 
in the butter until smooth. Cook it, stir- 
ring until the flour swells and is smooth. 
Add one cup scalded milk gradually, and 
boil, stirring constantly until the mixture 
402 



thickens. Stir in a seasoning of salt and 
pepper and serve hot. 

UvSe one tablespoonful flour when mak- 
ing the sauce for macaroni. A brown sauce 
may be made by browning the butter before 
the flour is added. 

Macaroni Served With White Sauce. 

— Break macaroni into pieces one or two 
inches long, and cook in boiling salted 
water until tender. It will require from 
thirty minutes to one hour. Drain off" the 
boiling water and pour cold water over the 
macaroni. Stir the macaroni into the 
white sauce and heat it. One cup of maca- 
roni is the proportion for the quantity of 
white sauce in the above recipe. Two 
tablespoonfuls grated cheese stirred into the 
white sauce improves it. 

Vegetables Served With White Sauce, 

— Asparagus, tied in bunches and cooked 
in boiling salted water, carrots, turnips, 
parsnips and potatoes, boiled and cut in slices 
or cubes, may be served with white sauce. 

Bread, Biscuit and Pastry. 

Bread is one of the most important arti- 
cles of diet. It is made of flour, salt, water, 
and yeast. 

The flour best adapted for bread-making 
is that from wheat, because it will produce 
the most appetizing and nutritious loaf at 
the least cost. The quality of wheat bread 
depends to a great extent upon the kind of 
flour used, whether whole- wheat, Graham, 
or bread flour (as the ordinary flour is called) . 

The so-called bread flour is made by 
grinding the wheat, screening out the bran, 
and sifting the flour through linen or bolt- 
ing cloth several times, thus making a fine 
white flour composed chiefly of starch and 
gluten. The whole- wheat flour differs from 
this in that the whole grain is ground fine, 
thus obtaining more gluten and some min- 
eral matter, both of which lie close to the bran. 

Graham flour is made from the whole 
grain ground coarse. 

Both the whole-wheat flour and the 
Graham are dark in color and make dark 
bread. 

Pastry flour contains a very small 
amount of gluten, and is used for pies and 
cakes. 



THE MODEL COOK BOOK 



35 



There are certain general rules by which 
good bread flour can be tested. 

First. It should have a yellowish tinge. 

Second. When pressed in the hand it 
should fall loosely apart. 

Third. When rubbed between the fin- 
fiers it should feel slightly granular. 

In bread-making an indispensible re- 
quisite is good yeast ; and though modern 
bread and cake makers avail themselves 
largely of baking powders, a recipe for sat- 
isfactory yeast is of the first importance. 
The one given below has the warrant of ex- 
perienced housekeepers. 

Excellent Yeast. — Boil two ounces of 
the best hops in four quarts of water for 
half an hour ; then strain and let stand until 
lukewarm. Put it in an earthen bowl, add 
half a cupful each of salt and brown sugar, 
and a quart of flour; mix all well together, 
and let it stand forty-eight hours. Now 
add six medium sized potatoes, which have 
been boiled and mashed through a colan- 
der, and let stand for another day, then 
strain and bottle and it is fit for use. While 
making it must be kept near a fire and often 
stirred. This yeast ferments of itself and 
needs the aid of no old yeast. If care be 
taken to let it ferment sufficiently in the 
bowl, it may immediately be corked tightly. 
Be careful to keep it in a cool place, and 
before using shake the bottle briskly. It 
will keep in a cool place two months, and 
is best the latter part of the time. Use 
about the same quantity as of other yeast. 

Yeast Cakes. — Boil one quart pared and 
sliced potatoes and a double handful of 
hops (tied in a muslin bag) in two quarts 
of water for nearly an hour. Then take 
out the hops and strain the remainder 
through a colander into a bowl. Stir into 
the hot liquid flour enough to make a stiff 
batter, beat up well, add two tablespoonfuls 
of lively yeast, and set to rise in a warm 
place. When light stir in a cup of Indian 
meal, roll into a thin sheet, and cut into 
round cakes. Dry these in a very moderate 
heat, and when quite dry and cold place 
them in a cool dry place. For a fair-sized 
loaf use, a cake three inches in diameter, 
soaking until soft and adding a little soda. 



These cakes will keep a month in summer, 
two months in winter. 

Wheat Bread. — Take a cup of luke- 
warm milk, or of water with a teaspoon ful 
of butter, a quarter cake j^east dissolved in a 
quarter cup of lukewarm water, or a quarter 
cup of liquid yeast, flour to make a stiff 
dough (three and quarter to three and half 
cups) one teaspoonful sugar and one tea- 
spoonful salt. 

Scald the milk, add the sugar and salt, 
and cool it until lukewarm. Dissolve the 
compressed j^east in the lukewarm water, 
and add it. Stir in flour to make a dough 
stiff enough to handle. Scrape the dough 
out on a floured board, and knead it about 
fifteen minutes. It should be smooth and 
elastic, so that when pressed with the finger 
the dough springs back. Put the dough 
back into the bowl. Cover with a towel, 
and set it in a warm place and let the dough 
rise until double its bulk. Then lay it on 
a board and knead it again about fifteen 
minutes, using as little flour as possible. 
Shape it into biscuit or loaves, lay them in 
a greased pan, let them rise in a warm place, 
until double their bulk, and bake on the 
floor of a hot oven. Biscuit wall require 
from twenty to thirty minutes, and loaves 
from forty-five minutes to one hour. If the 
dough is mixed w^th water, a little butter 
may be added to prevent the bread from 
being tough. The butter should be added 
to the lukewarm water. The quantity of 
yeast in the recipe will raise the dough to 
double its bulk in about six hours ; one- 
third of a cake of yeast will raise it in about 
four hours, and one eighth of a cake will 
raise it in about twelve hours. When the 
bread is baked take it out of the pan and let 
it stand uncovered, that the air may circu- 
late around it. When it is perfectly cold 
put it away in a clean, dry tin box. Do not 
wrap it in cloth, as the cloth absorbs the 
moisture in the bread and destro_vs it flavor. 

Bread Made with a Sponge. — Use recipe 
for bread, stirring in onl}^ enough flour to 
make a thick batter. Let the batter rise 
over night. In the morning add flour to 
make a stiff" dough, and knead or beat it 
until it is smooth. Mold it lightly into 
loaves or biscuits. Uet them rise until 

403 



36 



THE MODEL COOK BOOK 



double their bulk, and bake. A potato 
may be mashed and stirred into the batter 
before it is set away to rise. 

Graham Bread. — Take one teacupful of 
wheat flour, a half teacupful each of molas- 
ses and of good 3^ east, a teaspoonful of salt, 
and a pint of warm water. Mix these and 
add sufficient Graham flour to make the 
dough as stiff as can be stirred with a 
strong spoon. Set this over night, and in 
the morning add one teaspoonful of soda, 
dissolved in a little water. Mix well, and 
pour into two medium -sized pans, which 
should be about half full. Let stand in a 
warm place until the dough rises to the top 
of the pans, then bake one hour in a fairly 
hot oven. 

The loaves should be covered when first 
put into the oven with a thick brown paper, 
or an old tin cover ; this prevents the upper 
crust hardening before the loaf is well risen. 
If these directions are correctly followed the 
bread will not be heavy or sodden. 

Graham Bread. — Mix the sponge or 
batter, using a pint of lukewarm water, half a 
teaspoonful salt, half yeast cake and one cup 
flour. When light, stir in three tablespoon - 
fuls molasses and beat until it is thoroughly 
mixed ; then add enough Graham flour to 
make a soft dough. Knead it ten minutes, 
shape it into two loaves, and put it in 
greased pans to rise. When light, bake in 
a moderate oven about thirty minutes. The 
bread may be made without any white flour. 

Entire Wheat or Whole Wheat Bread. 

— Use recipe for Graham bread substituting 
whole wheat flour for the Graham. 

Soft Graham Bread. — Mix together two 
cupfuls Graham flour, one cupful white 
flour, one teaspoonful salt, four tablespoon- 
fuls molasses, one tablespoonful butter or 
lard and lukewarm water to make a soft 
dough, add half a yeast cake dissolved in 
half a cupful of lukewarm water. Beat thor- 
oughly and allow it to double its bulk. 
Beat again, and pour into greased pans. Let 
it double its bulk. Bake in moderate oven. 

Boston Brown Bread. — Mix together 
thoroughly two cupfuls of rye meal or Gra- 
ham flour, one cupful corn meal, one- half 
teaspoonful salt, and one-quarter teaspoonful 
404 



soda. Add two cupfuls of milk and one-half 
cup molasses. Fill a greased mold two-thirds 
full, cover it and steam six hours or longer. 
The longer it is steamed the darker and 
richer it becomes. 

Boston Brown Bread. — Mix one pint 
of rye flour, one quart of corn-meal, one tea- 
cupful of Graham flour, half a teacupful of 
molasses or brown sugar, a teaspoonful of 
salt, and two-thirds of a teacupful of yeast. 
Stir this with a spoon into as stiff a dough 
as you can, using warm water for wetting. 
Let it rise several hours, or over night. In 
the morning, or when light, add a teaspoon- 
ful of soda dissolved in a spoonful of warm 
water ; beat well and turn into well-greased 
deep pans, and let it rise again. Bake in a 
moderate oven from three to four hours. 

Boston Brown Bread (Unfermented) — 
Stir thoroughly together, wetting with sour 
milk, one cupful of r3^e flour, two cupfuls of 
corn meal, one cupful of white flour, half a 
teacupful of molasses or sugar, and a tea- 
spoonful of salt. Then add a level tea- 
spoonful of soda dissolved in a tablespoonful 
of water. Sweet milk may be used by sub- 
stituting baking-powder for soda. The bat- 
ter must be stirred thick with a spoon, and 
turned into well-greased pans. 

Virginia Brown Bread. — Take a pint 
of corn-meal, and thoroughly scald with 
boiling water. To this, when cool, add 
a pint of light, white bread sponge, mix 
well, and add a cupful of molasses, and Gra- 
ham flour sufficient to mold. When light 
bake for an hour and a half in a moderate 
oven. The quantities here given will make 
two loaves. 

Boston Corn Bread, — Take one cupful 
of sweet and two of sour milk, two-thirds 
cupful of molasses, a cupful of wheat flour, 
four cupfuls corn-meal, and a teaspoonful of 
soda. Steam for three hours and brown in 
the oven a few minutes. If made with sweet 
milk and baking powder it is equally good. 

Corn Bread. — Beat thoroughly two eggs 
— whites and j^olks separately. Mix two heap- 
ing cupfuls of Indian meal and one cupful 
of flour, adding a teaspoonful of melted lard 
and milk enough to make a thin batter. 
Put into the flour while yet dry a teaspoonful 



THE MODEL COOK BOOK 



of soda and two of cream -of- tartar. Put 
in the eggs last. Beat very briskh^ Bake 
quickly in a buttered mold ; a half hour is 
usually time enough. All kinds of corn 
bread should be eaten while hot. 

Corn Pone. — To one quart of corn meal 
mush, add one and one-half pints cold 
water ; stir well and add corn meal to make 
soft batter. Let stand overnight in a warm 
place. In the morning add one cupful but- 
termilk, a level teaspoonful soda, one ^^^ 
beaten light, one tablespoonful salt, three- 
fourths cupful sugar, two tablespoon fuls 
flour. Add enough meal to make it about 
as stiff as common corn bread and bake one 
hour and a quarter in a moderate oven. 

Johnnie Cake. — Sift into a pan one 
quart of Indian meal, and, making a hole in 
the middle, pour in a pint of w^arni water, 
and add a teaspoonful of salt. Mix the 
meal and water wdth a spoon into a soft 
dough ; then stir very briskly for a quarter 
of an hour or more, till it becomes light and 
spongy. The dough must next be spread 
evenly on a straight, flat board, and the 
board be placed nearly upright before an 
open fire, with some support to hold it in 
position. Bake well ; when done, cut into 
squares ; send hot to table, split and buttered. 

New England Corn Cake. — Take a 
quart of milk, a pint of corn meal, a teacup- 
ful of wheat flonr, a teaspoonful of salt, and 
two tablespoonfuls of melted butter. Scald 
the milk, and pour it gradually on the meal. 
When cool, add the butter and salt, and half 
a cupful of yeast. Let set over night. In the 
morning beat the sponge thoroughly, and 
add two well-beaten eggs, and half a tea- 
spoonful of soda dissolved in a teaspoonful 
of water. Pour into buttered deep earthen 
plates , let stand fifteen minutes to rise again , 
and bake from twenty to thirty minutes. 

Corn Meal Griddle Cakes. — Scald two 
cupfuls of sifted corn meal and mix with a 
cupful of wheat flour and a teaspoonful of 
salt. Add three well-beaten eggs ; thin with 
enough sour milk to make the mixture the 
right consistency. Beat' the mass till very 
light, and add a teaspoonful of baking-soda 
dissolved in a little water. If you use 
sweet milk, replace the soda with two large 
teaspoonfuls of baking powder. 



Lunch Biscuit. — To enough raised 
dough to make a loaf, add one half cupful 
sugar, one-half cupful lard, and mix thor- 
oughly. Roll to one-fourth inch thickness 
and cut with biscuit cutter, place them in 
pan one on top of the other, with piece of 
butter the size of a pea between them. Let 
raise and bake. 

Rusk. — Two teacupfuls raised dough, 
one teacupful sugar, half cupful butter, 
two well-beaten eggs, flour enough to make 
a stiff dough ; set to raise, and, when 
light, mold into high biscuit and let raise 
again, sift sugar over top and wet with 
milk, place in oven. 

Parker House Rolls. — Scald a pint of 
milk, melt in it while warm a piece of but- 
ter the size of an ^^z, add a tablespoonful 
of sugar, a pinch of salt, and a cupful of 
yeast. Add flour to make soft dough and 
let it rise over night. 

In the morning add half a teaspoonful 
of soda dissolved in a spoonful of water. 
Mix in enough flour to make the same stiff- 
ness as any biscuit dough, and roll out 
about a quarter of an inch thick. Cut with 
a large round cutter, spread soft butter over 
the tops, and fold one-half over the other 
by doubling. Cover, and place near the 
fire for fifteen or twenty minutes to rise be- 
fore baking. Bake in rather a quick oven. 

French Rolls. — These may be made of 
the bread dough prepared for baking. When 
making bread, reserve enough dough for 
rolls. Work into this a tablespoonful of lard 
or butter, and stand in a cool place for 
four hours. Knead again, and let stand 
three hours more. Then roll, very lightly, 
pieces of the dough into round cakes, and 
fold these over, not quite in the centre. 
Let rise again an hour, and bake half an 
hour in a hot oven. 

Risen Biscuit. — Mix one quart milk, 
three-quarters of a cupful each lard or butter 
and yeast, two tablespoonfuls white sugar, 
and a teaspoonful of salt, with flour enough 
to make a soft dough. Set over night. In 
morning roll out into a sheet three-quarters 
of an inch thick. Cut into round cakes, 
set close together in a pan, let rise twenty 
minutes, and bake twenty minutes. Or half 

405 



38 



THE MODEL COOK BOOK 



the flour may be worked in, and the re- 
mainder five hours later, the dough being 
left to rise five hours more. 

Gluten Bread. — Scald a pint of milk ; 
when lukewarm, add the whites of two eggs 
slightly beaten, and one yeast cake dissolved 
in two tablespoon fuls of warm water ; add 
sufficient gluten flour to make a thick bat- 
ter. Beat for five minutes ; cover, and 
stand aside for three hours ; then add suffi- 
cient flour to make as thick a batter as you 
can handle with a spoon. Turn it into a 
greased square pan, and when it is very 
light (about one hour) bake in a moderately 
quick oven for three-quarters of an hour. 

Gluten Muffins. — Separate two eggs ; 
beat the yolks; add a pint of milk. Add 
to this a half pint of gluten flour, a half tea- 
spoonful of salt. When thoroughly mixed, 
add a rounding teaspoonful of baking pow- 
der ; stir in the well -beaten whites of the 
eggs. Bake in greased hot gem pans in a 
moderate oven twenty minutes. 

5ally Lunn, — Warm one-half cupful of 
butter in a pint of milk ; add a teaspoonful 
of salt, a tablespoonful of sugar, and two 
quarts of flour. Beat thoroughly, and while 
the mixture is warm, add four well-beaten 
eggs, and, lastly, four tablespoonfuls of 
yeast, which beat in well. Set it to rise 
over night in a buttered dish. In the morn- 
ing, dissolve half a teaspoonful of soda, stir 
it into the batter, and set it to rise again 
about fifteen or twenty .minutes. Bake 
steadily three-quarters of an hour, or until 
a straw thrust in comes out clean. 

This cake should be torn apart, not cut. 
Cutting is apt to make warm bread heavy. 
Bake a light Vjrown. Eat while hot. 

English Crumpets. — To a quart of 
warm milk, add half a cup of yeast, a tea- 
spoonful of salt, and flour enough to make 
a stiff batter. When light, rub in half a 
cupful of melted butter, a teaspoonful of 
soda dissolved in a little water, and a very 
little more flour. Let stand twenty minutes 
or until light. Next grease some muffin 
rings, place them on a hot griddle, and fill 
them half full of the batter. When done on 
one side, turn and bake the other side. 
Butter them while hot, pile one on another, 
and serve at once. 
406 



Rice Cakes. — Take one cup cold boiled 
rice, one pint flour, two well-beaten eggs, a 
teaspoonful salt, and milk to make a moder- 
ately thick batter. Beat well together and 
bake quickly. 

Flannel Cakes. — A quart of milk, a 
tablespoonful of butter, two well -beaten 
eggs, a teaspoonful of salt, and three table- 
spoonfuls of yeast, with flour enough to 
make a good batter. Set at night as a 
sponge, and add the butter and eggs in the 
morning. 

Buns. — Break one ^'g^ into a cup and 
fill with sweet milk ; mix with it half cup- 
ful yeast, half cupful butter, one cupful 
sugar, enough flour to make a soft dough ; 
flavor with nutmeg. Let rise till very light, 
then mold into biscuits ; let raise a second 
time in pan, bake, and, w^hen nearly done, 
glaze with cream and sugar. 

Coffee Cakes. — To one quart light dough 
add one cupful sugar, one-half cupful butter, 
one cupful raisins, and season with cinna- 
mon or nutmeg to taste ; let raise, then roll 
out in large round cakes ; set the other half 
away in a can in a cool place until you 
wish to bake again. 

Biscuit. — One quart flour, one teaspoon- 
ful salt, one of soda, sift together and rub in 
one tablespoonful of lard, sour milk to 
make a soft dough, bake immediately in a 
quick oven. If milk is not very sour use 
less soda. 

Tea Biscuit. — Sift together one quart of 
flour and three teaspoonfuls baking powder, 
rub in a tablespoonful lard, one-half tea- 
spoonful salt. Mix with enough sweet milk 
or water to make as soft a dough as can be 
handled. Roll and cut out biscuit. 

Soda Biscuit. — Rub into a quart of sift- 
ed flour two tablespoonfuls lard, one tea- 
spoonful salt, one scant teaspoonful soda, 
two of cream of tartar. Mix with one pint 
milk, or enough to make a very soft dough. 
Roll and cut one-half to one inch thick with 
biscuit cutter ; bake in quick oven. 

Graham Muffins. — Mix together thor- 
oughly one and one-quarter cupfuls Gra- 
ham flour, one cupful white flour, scant tea- 
spoonful soda, and a teaspoonful salt. Add 



THE MODEL COOK BOOK 



-39 



one-third cupful of molasses and one cupful 
sour milk. Bake in greased gem pans. 

Muffins. — One cupful milk, one-half tea- 
spoonful each of butter and lard melted, a 
little salt, three teaspoonfuls baking powder, 
flour to make batter like cake. Bake in 
quick oven. 

Corn Meal Muffins. — Two eggs, two 
tablespoonfuls granulated sugar, one cupful 
sweet milk, one cupful of granulated corn 
meal, one and one-half cupfuls sifted flour, 
three teaspoonfuls baking powder, and a 
pinch of salt. 

Wheat Muffins. — One pint sour milk, 
one-fourth teaspoonful soda, one and one- 
half teaspoonfuls baking powder, one-half 
teaspoonful salt, one teaspoonful sugar, one 
tablespoonful butter, one beaten ^zz, flour 
enough to make stiff as cake batter. Grease 
mufi&n tins ; fill half full, and bake in a 
quick oven. Sweet milk without the soda 
may be used. Add an extra teaspoonful of 
baking powder. 

Breakfast Gems. — One heaping pint 
fiour, one teaspoonful baking powder, one 
teaspoonful salt, butter half size of an ^%Z-, 
one teacupful water. Bake fifteen minutes. 

Graham Gems. — One cupful sour milk, 
one-half teaspoonful soda, one tablespoonful 
sugar, pinch of salt ; add Graham flour to 
make stiff batter. Drop in greased gem 
pans and bake quickly. This amount makes 
eight gems. 

Waffles. — Mix one quart each milk and 
flour, five tablespoonfuls yeast, and a tea- 
spoonful of salt. Set this over night as a 
sponge. In the morning add two eggs and 
a tablespoonful of melted butter, and bake 
in waffle-irons. 

Rice and Corn Meal Waffles. — Mix a 
cupful cold-boiled rice, half cupful each flour 
and corn meal, two well-beaten eggs and 
milk to make soft batter. Add a table- 
spoonful melted butter, one and one-half 
teaspoonfuls baking powder, and a teaspoon- 
ful of salt. Beat smooth and bake in waffle- 
irons, greasing your irons. 

Griddle Cakes. 

Take one cupful flour, two teaspoonfuls 
baking powder, and a sprinkle of salt. Sift 



the dry ingredients together into a bowl. 
Beat an ^zg, add a scant cupful of milk, and 
stir in gradually the dry ingredients, to 
make a smooth batter. Place an iron or 
soapstone griddle over the fire and grease it 
with a little dripping. When the fat be- 
gins to smoke, dip out the batter with a 
tablespoon or ladle and pour it on the grid- 
dle to form cakes. When the cakes are full 
of bubbles, turn them so that both sides may 
be brown. Serve on hot plates, with syrup, 
or butter and sugar, or place them in layers, 
with butter, sugar and cinnamon between. 

The cakes may be varied by adding half- 
cupful of cold boiled rice, hominy, wheatena, 
oatmeal or canned corn, to the ingredients 
called for. By using a half cupful of corn 
meal, rj^e, Graham flour or bread crumbs, 
instead of the flour called for in the recipe, 
various kinds of griddle cakes may be made. 

Buckwheat Cakes. — Take a quart of 
buckwheat flour, a teaspoonful of salt, a 
handful of Indian meal, two tablespoonfuls 
of molasses. Add four tablespoonfuls of 
yeast and enough warm water to make a 
thin batter. Beat well and set to rise in a 
warm place. Let rise till morning and bake 
quickly on a hot iron. 

Breakfast Cakes. — Take one quart bread 
crumbs ; pour enough boiling water over to 
soak them. Add quart buttermilk, three 
eggs, one-half teaspoonful salt, tablespoon- 
ful of lard, teaspoonful soda. Stir well and 
thicken with flour to the right thickness for 
griddle cakes. 

Fritter Batter. — Beat the yolk and the 
white of one ^z% separately. To the yolk 
add a tablespoonful of butter and a little 
salt, and two tablespoonfuls water or milk, 
and stir in flour to make a smooth dough. 
Add as much more of the liquid gradually 
to make a batter, and beat in the stiff" white 
of the ^ZZ- ^^y i^^ deep, hot fat. The 
fritters may be served with syrup, with sugar 
and cinnamon, or with a pudding sauce. 

To make apple fritters, add one table- 
spoonful of sugar to the batter. Cut apples 
into slices, dip in the batter and fry them. 
Sprinkle them with sugar and cinnamon 
before serving. Oysters and clams may be 
dipped in the fritter batter for frying. 

407 



40 



THE MODEL COOK BOOK 



Cereals. 

In cooking cereals use plenty of water. 
Be careful to cook cereals thoroughly. Ce- 
reals should be cooked in a double boiler, to 
prevent scorching. 

Avena or Rolled Oats. — Put one and 

one-half cups of boiling salted water into 
the top of a double boiler. Remove any 
black specks found in the oatmeal, and stir 
one-half cup of the meal into the water. 
Cover and cook from thirty minutes to one 
hour. Serve with milk or cream and sugar. 
Baked or steamed apples and other fruits 
are sometimes served with oatmeal. 

Scotch Oatmeal. — Pick over a cup of 
coarse oatmeal and put it, with one teaspoon- 
ful salt and five cups boiling water, into a 
two-quart covered boiler or pail. Set it on 
a stand in large kettle of boiling water and let 
it boil slowly all day or all night. This 
makes a jelly-like mass with a rich flavor. 
Do not stir, as stirring makes it ropy. 

Wheatlet. — Pick over the wheat. Put 
it, with salt and six cups boiling water, into 
the top of a double boiler. It may cook 
from thirty minutes to two hours. 

Cornmeal Mush. — Add salt to a cup of 
cornmeal and mix one cup cold water grad- 
ually to make a smooth paste. Pour it into 
a pint of boiling water and cook in a double 
boiler from three to five hours. Serve with 
milk or cream. 

Cold mush may be cut in "slices one-half 
inch thick and fried a delicate brown . Serve 
with syrup. 

Rice. — Take one-half cup of rice and 
pick out the specks. Wash and rub it with 
the hands in two or three waters to make it 
white. Then dry it in a clean cloth. Put 
it, with one and one-quarter cups boiling 
water and salt, into the top of a double boiler 
and cook from thirty minutes to one hour, 
until perfectly soft. If it becomes dry in 
cooking, add one tablespoonful hot water 
occasionally. A few raisins, seeded and cut 
into small pieces, may be cooked with the 
rice to flavor it. If the rice is cooked in 
milk instead of water, one and one-half cups 
hot milk to one-half cup rice will be a good 
proportion. When the rice is done, press it 
408 



into small cups, let it cool two or three 
minutes, and turn the shapes out on a pretty 
dish. Serve hot with sugar and milk. 

Boiled Hominy. — Soak over night ; put 
in pot with two quarts water to a quart of 
hominy ; boil slowly for three hours, or till 
soft. Drain in a colander, and stir in but- 
ter, pepper, and salt. There are two grades 
of hominy, the large and the small grained- 
The latter may be boiled till as thick as 
mush, and eaten as a breakfast dish with 
sugar and cream. 

Fried Hominy. — Cut into slices cold 
boiled hominy , and fry in hot lard, or moisten 
with milk to a soft paste ; add melted butter, 
and a beaten ^"gz^ ^^^ form into round cakes. 
Dredge with flour and fry a light brown. 

Cakes and Cake=Making. 

General Directions for Making Cakes. 

— For cakes which contain butter, cream 
the butter, warm slightly if hard, add sugar 
gradually, and beat. When smooth add 
the yolks of eggs or w^hole eggs (beaten 
light) and the milk. Then sift in the flour, 
which has been mixed with the baking 
powder and spices. When the yolks and 
whites are beaten separately, the whites are 
usually added last. 

A cake can be made fine-grained by long 
beating ; light and delicate with a small 
amount of beating. Never stir cake after 
the final beating. For cakes which do not 
contain butter, separate the whites and 3^olks 
of eggs. Beat the yolks until thick, add 
sugar gradually, and continue beating ; add 
flavoring. Beat whites until stiff" and dry 
and add to mixture. 

Sift the flour with the salt and cut and 
fold in lightly at the last. Do not beat 
mixture after flour is added, if baking pow- 
der is not used. 

Light Cake. — Cream one cup of butter, 
and work in graduall}^ one and one-half 
cups of sugar. Separate three eggs, beat 
the yolks, pour in one-half cup of milk, and 
add to the creamed butter. Sift with three 
cups of flour two teaspoonfuls baking pow- 
der and add to mixture. Beat well to make 
a smooth batter. Beat the whites until stiff" 
and fold lightly into the batter. One cnp 



THE MODEL COOK BOOK 



41 



currants or nuts, well flavored, may be 
added. Bake in round, shallow pans ; put 
the cakes together with jelly between. 

Spong-e Cake. — Three eggs, one and 
one half cups flour, one and one-half cups 
sugar, two teaspoonfuls baking powder, two 
teaspoonfuls vanilla or lemon, one-half cup 
boiling water. Beat the whites and yolks 
separately until light, then put together and 
beat again, sift in sugar, a little at a time, 
add flavoring, flour and baking powder, 
beat all together, last stir in hot water, bake 
in two layers, and ice. 

Pound Cake. — Take one pound each of 
flour, sugar, and eggs, three-quarters pound 
of butter, one nutmeg, one teaspoonful of 
mace. Cream half the flour with the butter, 
add spice. Beat the yolks of the eggs and 
add the sugar, then add the beaten whites 
and the remaining flour. When this is done 
mix all thoroughly, beating for half an hour. 
This, if properly baked, makes an excellent 
cake. 

Gold Cake. — Take one-half pound of pul- 
verized sugar, one-quarter pound of butter, 
one half pound of flour, one-half cup of 
milk, the 3^olks of six eggs, a half teaspoon- 
ful of soda and one of cream of tartar, and 
the rind of one lemon. Mix thoroughly. 

Silver Cake. — Take same materials as 
above, except that the whites, instead of the 
yolks, of six eggs are used. Mix the soda 
and cream of tartar with the flour. P'lavor 
with oil of bitter almonds instead of lemon 
rind. Bake gold and silver cake in tins of 
same size, and lay in alternate slices in the 
cake basket. 

Angel Food Cake. — Whites of eleven 
eggs, one and one- eighth cups of sifted 
granulated sugar, one cup gifted flour, one 
teaspoonful vanilla, or almond flavoring, 
one teaspoonful of cream tartar, sift flour 
and cream tartar together several times ; 
beat eggs to a stiff froth on a platter, add 
the sugar lightly, then the flour gently, 
then the flavoring. Do not stop a moment 
before putting it in pan. Bake in a moder- 
ate oven forty minutes. Do not grease pan, 
but put several layers of paper in the bot- 
tom. When done invert pan and do not 
take out until cool. Use plain white icing. 



Lemon Cake. — Two cups sugar, one 
cup butter, one cup sweet milk, three cups 
flour, whites of four eggs, one lemon, grated 
rind and juice, three teaspoonfuls baking 
powder ; beat the eggs to a stiff" froih and add 
after the batter has been mixed ; bake in 
jelly pans, put icing between. 

Lemon Jelly Cake. — One and one-half 
cups sugar, one-half cup butter, beat to a 
cream, one-half cup milk, two and one-half 
cups flour, two teaspoonfuls baking powder, 
three eggs, well beaten, bake in layers. 
Jelly : One cup sugar, one ^ZZ^ '^^ juice 
and grated rind of one lemon, one table- 
spoonful water, one teaspoonful flour, place 
dish in a pan of boiling water and let 
thicken, when cool spread between layers. 

riountain Cake. — Two cups sugar, one- 
half cup butter, two eggs beaten together 
until light, three cups flour, one cup sweet 
milk, two teaspoonfuls baking powder, bake 
in layers. Icing: White of one ^Z^. beaten 
stiff", seven teaspoonfuls pulverized sugar. 

White riountian Cake. — One cup sugar, 
one-half cup butter, one-half cup sweet milk, 
one -half cup corn starch, one cup flour, 
whites of six eggs, half teaspoonful vanilla, 
two teaspoonfuls baking powder. Bake in 
layers. Icing: Whites of two eggs, twenty 
teaspoonfuls sifted sugar, beaten very light, 
half teaspoonful vanilla. Spread between 
layers on the outside. 

Chocolate Cake. — One-fourth cake of 
chocolate, one- fourth cup sweet milk, one- 
half cup sugar ; cook this together, and when 
hot add the beaten 3'olks of two eggs . Flavor 
with vanilla, and set aside to cool. Take 
one ^%%, one-half cup sugar, one-half cup 
butter, one- half cup sweet milk, one and a 
half cups flour, one-half teaspoonful soda 
dissolved in the milk : when the other mix- 
ture is cool stir the two together. Bake in 
layers, and put cooked icing between. 

Marble Chocolate Cake. — Two cups 
sugar, three fourths cup butter, three cups 
flour, one cup milk, four well-beaten eggs, 
two teaspoonfuls baking powder. Take one 
cup of this batter and mix with four table- 
spoonfuls of chocolate, dissolved in a little 
cream. Cover the bottom of the pan with 
white batter, and drop a spoonful of the 

409 



42 



THE MODEL COOK BOOK 



chocolate mixture upon it in places, which 
will form rings ; then another layer of white 
and dark until all is used. Bake in a mod- 
erate oven. 

Cocoanut Cake. — Two cups sifted gran- 
ulated sugar, three-fourths cup butter, beaten 
to a cream, one cup sweet milk, whites of 
seven eggs, two heaping cups flour, one and 
one-half teaspoonfuls baking powder, one 
cup corn starch. Filling : Two cups sugar, 
one-half cup cold water. Boil together and 
stir into the well-beaten whites of the eggs. 
Beat until cold, then spread on each layer, 
and sprinkle each with grated cocoanut. 

Cream Cake. — One cup sugar, one and 
one-half cups flour, two teaspoonfuls baking 
powder. Beat two eggs until ver}^ light, 
put in cup and fill up with cream. Bake in 
layers in a quick oven. Filling: One-half 
cup sugar, one ^^z, one tablespoonful flour, 
one pint milk, small tablespoonful butter. 
Boil gently for a few minutes, flavor after 
removing from the stove. 

Ice Cream Cake. — One cup butter, beat- 
en to a cream, two cups pulverized sugar. 
Mix sugar and butter and beat until light, 
add one cup sweet milk, three full cups 
flour, and three teaspoonfuls baking powder; 
lastly add the whites of eight eggs, well 
beaten. Bake in layers. 

Almond Cake. — Whites of five eggs, two 
cofl"ee-cups " A " sugar, one cup sweet milk, 
two-thirds cup of butter, three cups flour, 
two teaspoonfuls baking powder, one tea- 
spoonful lemon extract. Cream, butter and 
sugar together, add milk, flour, well-beaten 
whites of eggs, then the baking powder. 
Bake in three layers. Filling : White of 
one ^<g% beaten stiff, one cup of sugar, one- 
fourth cup water. Boil water and sugar 
until it is brittle, when drop in cold water. 
Pour over the ^^'g and beat well, add one- 
half pound of blanched and chopped al- 
monds, flavored if desired. Then spread 
between layers. 

Fruit Cake.^Four eggs, one cup sugar, 
two cups molasses, one and one-half cups 
butter, one-half cup milk, one teaspoonful 
soda, one pound of raisins, one pound of 
currants, one-half pound of citron, sliced 
fine, one teaspoonful cinnamon, one nutmeg, 
410 



one teaspoonful cloves, five cups flour. Bake 
two and one-half hours, in a slow oven. 

Fruit Cake. — One pound sugar, one 
pound butter, one pound flour, ten eggs, 
one pound raisins, one-half pound currants, 
one-fourth pound citron, one nutmeg, one 
tablespoonful cinnamon, one tablespoonful 
ginger and allspice mixed, one tablespoon- 
ful vinegar, one teaspoonful soda. Bake 
slowly. 

Boiled Frosting. — Take one cup granu- 
lated sugar, one-half cup water, one- eighth 
teaspoonful cream of tartar, mix together 
and cook without stirring until the liquid, 
when dropped from a spoon, will thread. 
Beat the whites of two eggs. Remove the 
mixture from the fire, and when cool pour it 
slowly upon the whites of eggs, beating all 
the while. Continue beating until the mix- 
ture is a thick, creamy mass ; then spread it 
over the cake. 

Egg Frosting. — Beat the white of an 
^g% until light. Then beat into it, gradu- 
ally, enough powdered sugar to make a soft 
dough. Add one-quarter teaspoonful lemon 
extract, or one teaspoonful lemon or orange 
juice, or one-quarter teaspoonful vanilla, 
and spread it on the cake. 

One tablespoonful melted chocolate, or 
one tablespoonful desiccated cocoanut may 
be mixed with it. The yolk of the ^g% may 
be used instead of the white to make Sun- 
shine Frosting. 

Plain Frosting. — Mix one cup sugar 
and a tablespoonful lemon or orange juice ; 
stir in enough boiling milk or water to make 
a soft dough. Spread it over the cake. 
This may be varied by adding different in- 
gredients as in the preceding recipes. 

Chocolate Filling. — Beat together the 
yolks of two eggs, one-half cup cream, one- 
half cup sugar, two sections of a cake of 
chocolate ; put in saucepan and boil until 
thick enough to spread. 

Cream Filling.— One pint of sweet 
cream beaten until it looks like ice-cream ; 
add one cup sugar, flavor with vanilla ; 
blanch and chop one pound of almonds, stir in 
cream and spread very thick between layers. 

Soft Gingerbread. — One-half cup of 
lard, one cup each of milk and sugar, two 



THE MODEL COOK BOOK 



43 



of molasses, one teaspoonful soda, two 
tablespoonfuls cinnamon, and one of ginger. 
Stir butter, sugar, molasses and spice to- 
gether, add the milk and soda, and, lasth^ 
about five cups of flour. Beat hard, and 
bake into a loaf, or in small tins. Some 
seeded raisins will improve. Add these last. 

Ginger Crackers. — Take one pint mo- 
lasses, one cup of shortening, and one of 
sugar, with ginger and cinnamon to taste. 
Add flour enough to make a soft dough. 
Roll very thin, cut into small cakes, and 
bake in a quick oven. For plain cookies 
use only one-half cup shortening. 

Ginger Snaps. — One cup each of sugar, 
molasses and lard, one &%%, one tablespoon- 
ful ginger, one tablespoonful vinegar, dis- 
solving in the vinegar one teaspoonful soda. 
Use no milk or water. Mix in seven cups 
flour and knead. Roll out in any shape 
desired and bake in quick oven. 

Risen Doughnuts. — Take a pint of boil- 
ing milk, two cups of sugar, one-half cup 
of butter, a half pint of yeast, and two eggs. 
Beat together the eggs, butter and sugar, 
and then pour in the milk. Let it rise three 
times, the last rising after they are cut out. 
Fry in smoking-hot lard. Sift with pow- 
dered sugar while hot. 

Crullers. — Cream one tablespoonful of 
butter, work in a teaspoonful of cinnamon, 
beat the yolks and whites of two eggs sepa- 
rately, then together, and stir into the bat- 
ter. Sift two-thirds cup sugar and one tea- 
spoonful baking powder with two cups flour, 
add to the eggs and butter, mix well, and 
stir in gradually one-quarter to one-half cup 
milk. Roll out, cut in rounds, with a small 
round out of the centre of each ; fry in deep, 
hot fat, turning as the sides are browned. 
Lift from the fat with a wire frying-spoon, 
and lay on brown paper to drain. 

Jumbles. — Mix one pound each flour 
and granulated sugar and one grated nut- 
meg. Put in one pound butter, and stir in 
two beaten eggs. Sift granulated sugar on 
a board, lay the dough on it, roll out one- 
third inch thick, cut out with a round cut- 
ter, and cut out a circle in the centre. Bake 
in a buttered pan, in a moderately hot oven, 
from ten to twenty minutes. 



Cocoanut Jumbles. — Grate one cocoa- 
nut. Rub one-half pound butter and sifted 
sugar together. Mix with one pound of 
sifted flour and three well-beaten eggs, with 
a little rose water. Mix the cocoanut grad- 
ually, so as to make a stiff dough. Bake in 
a quick oven, placing the batter in small 
particles in tin pans, or on greased paper. 

Sugar Cookies. — Cream one cup sugar 
and one-half cup butter, beat one ^%% and 
add it with one-quarter cup milk. Sift in 
one teaspoonful baking powder with one cup 
of flour. Flavor with one-quarter teaspoon- 
ful lemon or vanilla. Stir in more flour to 
make a dough stiff enough to handle. Roll 
out on a floured board until one-quarter 
inch thick. Bake from ten to fifteen minutes. 

Lemon Crackers. — Two and one-half 
cups soft sugar, one cup lard, one pint 
sweet milk, two eggs, five cents' worth bak- 
ing ammonia, two cents' worth lemon oil. 
Dissolve ammonia in the milk, or in a little 
hot water, make dough as stiff as for pies, 
and roll ver}^ thin, cut with square cake cut- 
ter, prick with fork, and bake in hot oven. 

Cracknells. — To one pint rich milk add 
two ounces butter and one tablespoonful 
yeast, make it warm, and mix enough flour 
to make a light dough. Roll thin and cut 
in any shape desired, prick well with fork, 
and bake in slow oven, allowing to rise as 
they bake. 

Chocolate Drops. — One- half cake grated 
chocolate, one pound sugar, four eggs, one 
lemon, one tablespoonful baking powder, 
one tablespoonful cinnamon, flour enough to 
roll, cut out, place on greased pan and bake. 

Swiss Puffs. — Two eggs, beat light, a 
pinch of salt in flour enough to make stiff 
dough, take out small bits, roll very thin 
and cut in strips, twist and join the ends 
together. Fry in hot lard, lift with fork, and 
let drain. Sprinkle with pulverized sugar. 

Cream Puffs. — Melt one-half cup but- 
ter in one cup boiling water, stir in one cup 
flour, take off stove and ])eat thoroughly and 
let it cool. Stir in three eggs, one at a time 
without beating, mix thoroughly and drop 
a heaping teaspoonful in greased pans, two 
or three inches apart, and bake in a moderate 

411 



44 



THE MODEL COOK BOOK 



oven twenty-five or thirty minutes, or until 
done ; if not done they will fall. When 
cold cut open near the top and fill with cus- 
tard cream. Cream: — Two-thirds pint 
sweet milk, four tablespoonfuls sugar, one 
^g&> two tablespoonfuls flour, wet in a little 
milk. Mix all together and boil until it 
thickens, add one teaspoonful vanilla, and 
let cool a little, then fill puffs. 

Hickory nut Snaps — Three cups chopped 
nuts, one pound sugar, one teaspoonful cin- 
namon, three eggs, one tablespoonful baking 
powder, two cups flour. Mix well, drop 
from teaspoon on greased pan, and bake a 
light brown. 

Tea Cake. — Two well-beaten eggs, two 
cups sugar, two-thirds cup butter, one tea- 
spoonful flavoring, five pints flour, with two 
heaping teaspoonfuls baking powder, mixed 
into it. Mix thoroughly and add one-half 
cup sweet milk, or one cup sour cream, 
beaten to a foam with soda. Take upon the 
bread board and mix stiff. Bake in hot oven. 

Custards and Creams. 

Cup Custard. — Scald one pint milk. 
Beat two eggs, add the milk, sprinkle of 
salt and two tablespoonfuls sugar, and stir 
until the sugar dissolves. If desired, a 
little nutmeg may be added. Pour into 
cups, stand the cups in a pan of boiling 
water, put the pan in the oven and bake 
until the custards are firm in the centre. 

To make a bread-and-butter pudding, 
pour the custard into a pudding-dish and 
place buttered slices of bread on top of the 
custard. Stand the pudding-dish in a pan 
of boiling water and bake in the oven. 

To test baked custard. Put a knife in 
the centre ; if it comes out without ^%g or 
milk on it the custard is cooked. Over- 
cooking will curdle it. 

Steamed Custard. — 'Scald one pint 
milk. Mix one teaspoonful cocoa with a 
little cold milk and stir into the hot milk. 
Boil one minute. Separate two eggs, keep- 
nig the whites in a cool place. Beat the two 
yolks and one whole ^%% together, add salt 
and three tablespoonfuls sugar, and stir into 
the hot milk. If liquid flavoring, instead of 
412 



cocoa, is used, add it last, and pour the mix- 
ture into a pudding-dish or into cups. Set 
it into a pan of hot water or into a steamer 
over a kettle of boiling water until the cus- 
tard is solid. Just before meal time beat 
the two whites of eggs stiff, add half table- 
spoonful sugar and half tablespoonful red 
jelly or jam, and drop by spoonfuls on the 
custard for a meringue or float. 

Snow Custard. — Take one quart of 
milk, sweeten and flavor with lemon and 
vanilla. Bring the milk to a boil, and lay 
on top the whites of five eggs beaten to a 
froth. When the whites have cooked 
slightly, remove and lay on a dish. Then 
add the boiling milk to the beaten yolks, 
stirring constantly, and put on the fire until 
near boiling. Then remove it, and lay the 
whites carefully on top. 

Floating Island. — Scald one pint milk. 
Separate three eggs. Add salt and two 
tablespoonfuls sugar to the yolk and beat. 
Beat the whites until very stiff, add one 
teaspoonful powdered sugar to them, beat 
slightly, and drop spoonfuls of the stiff 
whites on top of the scalded milk. Let 
them cook two or three minutes, until firm, 
lift out on a plate, and pour the scalded 
milk on the beaten yolks. Put this mixture 
into a double boiler, and stir until it thick- 
ens. Pour it into a china or glass dish. 
When nearly cool, stir in the flavoring, put 
the whites on the top, and serve cold, as a 
pudding. A pretty way to serve it is to put 
specks of jelly on the tops of the whites. 

To make cocoanut or chocolate custard, 
cook two tablespoonfuls cocoanut or one- 
half tablespoonful melted chocolate in the 
scalded milk. 

Tapioca Custard. — Soak three heaping 
teaspoonfuls of tapioca over night. Place 
over fire one quart milk, let come to a boil, 
then stir in tapioca, pinch of salt ; one cup 
sugar and beaten yolks of three eggs. Stir 
quickly and place in dish. Place on top 
the whites of three eggs well beaten . Set 
on ice. 

Small Custard. — Beat one q%%, one 
heaping teaspoonful sugar ; one-half pint 
milk. Put in cup, set in vessel of boiling 
water and bake. 



THE MODEL COOK BOOK 



45 



Baked Custard. — Four well-beaten 
eggs, one-half cup of sugar, .one and one- 
half pints milk ; flavor with nutmeg. Bake 
from three-quarters of an hour to an hour, 
according to temperature of oven. If baked 
too long it will be watery. As soon as it 
solid clear through it is done. Set baking- 
dish in a pan of water while baking. 

Peach Cream. — ^To one quart of ripe 
peaches, peeled and rubbed through sieve, 
add whites of two eggs, one cup granulated 
sugar. Beat together until a stiff cream is 
formed. Serve cold. 

Banana Cream. — After peeling the 
bananas, mash fine with a spoon, then 
allow equal parts of bananas and sweet 
cream. To one quart of the mixture add 
one-fourth pound sugar. Beat all together 
until the cream is light. 

Spanish Cream. — Scald three cups milk 
with one-quarter box gelatine, add one- 
half cup sugar, and pour on yolks of three 
eggs slightly beaten. Cook until thick, 
stirring constantly ; remove from heat, add 
salt, one teaspoonful vanilla, and whites of 
eggs beaten stiff. Pour into mold wet with 
cold water. 



Apple Snow. — Peel and grate one large 
sour apple, sprinkling over it a small cup 
of powdered sugar as j^ou grate it, to keep 
it from turning dark ; break into this the 
whites of two eggs, and beat it all con- 
stantly for half an hour ; take care to have 
it in a large vessel, as it beats up very stiff 
and light ; heap in a glass dish and pour a 
fine, smooth custard around it and serve. 
A very delicate dessert. 

Raspberry Float. — Crush one pint ripe 
red raspberries with gill of sugar. Beat 
whites of four eggs to stiff froth and add 
gradually a gill of powdered sugar. Press 
raspberries through fine strainer to remove 
seeds, and b}^ degrees beat in juice, ^%% 
and sugar until so stiff that it will stand 
in pyramids. 

Lemon Jelly. — Take one ounce gela- 
tine, cover with one pint cold water, let 
stand for one hour. Add one pint of hot 
water and juice of three lemons ; sweeten to 
taste and let boil ; strain and set away to cool. 



For orange jelly, omit the lemon juice, 
slice four oranges, and place in a ghiss jar. 
Pour gelatine over and eat cold. 

Strawberry Charlotte. — Make boiled 
custard of one quart of milk, 3'olks of three 
eggs, three-fourths cup sugar. Place in 
fruit dish, pieces of cake dipped in sweet 
cream, lay upon this ripe strawberries 
sweetened to taste, and alternate la3'ers of 
cake and berries. When the custard is cold 
pour over it cake and berries. Beat whites 
of eggs to stiff froth, add three tablespoon- 
fuls of sugar and place on top of custard. 

Tapioca Cream. — Soak over night two 
tablespoonfuls tapioca in one-half teacup 
milk (or enough to cover), bring one quart 
milk to boiling point. Beat well together 
tbe 3^olks of three eggs, one-half cup sugar, 
one teaspoonful vanilla or lemon for flavor- 
ing. Add tapioca and stir the whole into 
boiling milk, let boil, turn into dish, and 
immediately turn on the well-beaten whites. 
Serve cold. 

Puddings and Sauces, 

Cabinet Pudding. — Cream together a 
quarter pound butter and a pound and a half 
of sugar. Add the beaten 3'olks of five 
eggs, and a half pound of flour moistened 
with a cup of milk, alternatel}^ with the 
whites. Add lasth'^ a half pound seeded and 
cut raisins, a quarter pound currants, and 
the juice and grated rind of half a lemon, 
well dredged with flour. Cook for two and 
a half hours in a buttered mold. Serve hot 
with cabinet-pudding sauce. 

This sauce is made as follows : Rub 
together a cup of sugar and a tablespoon ful 
of butter, add the well -beaten yolks of four 
eggs, the juice and half the grated peel of a 
lemon, and a teaspoonful of cinnamon. 
Beat ten minutes, add a glass of wine, and 
stir hard. Set in boiling water and beat 
while heating, but do not let it boil. 

Cottage Pudding. — Rub together a cup 
of sugar and a tablespoon ful of butter. 
Beat in the yolks of two eggs, then add a 
cup of milk, a teaspoonful of salt, half one 
of soda, and the beaten whites, and enough 
of flour to make a moderately thick batter. 

4^3 



46 



777^ MODEL COOK BOOK 



To the flour add a teaspoonful of cream of 
tartar. Bake in a buttered mold, cut in 
slices, and eat with sauce. 

Bread Crumb Pudding. — Take one 
cup bread crumbs and half cup" sugar, put 
them into a pint of scalded milk, add two 
tablespoonfuls butter, the rind and half the 
juice of a lemon. Beat the yolks of two 
eggs and stir the mixture into them. Bake 
in a buttered dish about thirty minutes, or 
until thick and brown. Cool and spread a 
meringue of the beaten whites, half cup pul- 
verized sugar and the remainder of the 
lemon juice on the top. Brown in the oven 
and serve hot or cold. 

Bread=and=Butter Pudding. — Cut thin 
slices of stale bread, butter thickly and 
sprinkle with sugar. Fit neatly into a but- 
tered pudding dish until half full. Lay on 
top a plate to keep them from floating, and 
pour in a custard made of three cups of hot 
milk, four beaten eggs, and nearly a cup of 
sugar. Season with vanilla and nutmeg. 
Let soak for fifteen minutes, then remove 
the plate and put in the oven. If the bread 
still inclines to float, hold it down with a 
fork until the custard thickens. Kat cold. 
Layers of currants improve this . 

Rice Pudding. — Wash a cup of rice and 
soak for two hours in a pint of milk. Then 
add three pints of milk, a spoonful of salt, 
butter of the size of an ^%<g melted, and 
flavor with nutmeg and cinnamon. Bake 
two hours. 

Bag Pudding. — Take one cup each of 
milk, syrup molasses, and finely chopped 
suet, half a pound of currants, and three 
cups of flour. Mix thoroughly, add a tea- 
spoonful each, of soda and ginger. Pour 
into your pudding-bag, tie closely, and boil 
for two hours. 

Tapioca Pudding. — Add to three pints 
of milk eight large tablespoonfuls tapioca. 
Warm, and let soak until soft. Then stir, 
and mix in two teaspoonfuls melted butter, 
four beaten eggs, four spoonfuls sugar, one 
glass wine, a grated nutmeg and the rind of 
a lemon. Bake immediately. 

Block Pudding. — Take three cups flour, 
one cup each of molasses, sweet milk, and 
finely chopped suet, a teaspoonful each of 
414 



cloves, cinnamon, and nutmeg, and a half 
pound of raisins. Stir well together, boil 
for four hours, and serve with sauce. 

Baked Indian Pudding.— Mix together 
half cup corn meal, quarter cup flour, one 
^ZZ, quarter cup New Orleans molasses, 
with a little salt, ginger and cinnamon. 
Stir these into three cups of hot milk . Bake 
in a moderate oven. When the top begins 
to brown pour a little cold milk over it and 
cover it. Bake four to five hours, putting 
cold milk on the top every hour. Serve 
with hard sauce or with cream and sugar. 

5uet Pudding.^Three cups flour, one 
cup chopped suet, one heaping cup chopped 
raisins, one teaspoonful salt, two teaspoon- 
fuls baking powder ; mix one cup flour while 
chopping raisins, then suet and baking 
powder, then the other cup flour, water 
enough to finish mixing ; put in a sack, 
boil two or three hours. Sauce : — Table- 
spoonful flour, butter size of one-half ^zz^ 
one-half teacup sugar, nutmeg and vinegar 
to taste, one pint of water, boil all together. 

Batter Pudding. — One pint milk, four 
tablespoonfuls flour, pinch of salt. Scald 
the milk, taking out some to smooth the- 
flour, then stir into the milk until it thickens 
and stand away to cool. At noon beat the 
yolks of five eggs and stir in, then the 
whites well beaten and bake twenty or thirty 
minutes. Serve while hot. Sauce: — Cream, 
one cup sugar, one tablespoonful butter, add 
flavoring and one-half pint of whipped 
cream. 

Chocolate Pudding. — One quart sweet 
milk, one small cup of sugar, two well- 
beaten eggs, six tablespoonfuls grated choco- 
late, two heaping tablespoonfuls corn starch, 
dissolved in a little cold milk, a small piece 
of butter. Let boil a few minutes, stirring 
constantly. To be served with whipped 
cream, or sugar and cream. 

Cottage Pudding. — One cup milk, one- 
half cup sugar, one ^gz, two tablespoonfuls 
melted butter, one teaspoonful baking 
powder, sifted with one pint of flour. Bake 
half hour and serve with liquid sauce. 
Sauce : — Two tablespoonfuls flour, one cup 
sugar, teaspoonful vanilla, tablespoonful of 



THE MODEL COOK BOOK 



47 



butter ; mix these with one tablespoonful of 
cold water, put in sauce-pan and pour slowly 
in a little less than a pint of boiling water. 

New Century Pudding. — Take one cup 
each of suet, sugar, currants, raisins and 
milk, add three cups of flour. Shred and 
chop fine the suet and prepare the fruit. 
Beat together until light the suet and sugar 
and the yolks of two eggs ; add the milk 
and flour ; beat until smooth ; add the 
beaten whites of the eggs, a teaspoonful 
each cinnamon and a little salt, and a tea- 
spoonful baking powder. Mix w^ell, flour 
the fruit and add ; turn into a greased mold 
and boil for three hours. Serve hot, with 
wine or hard sauce. 

Cream Pudding. — Stir together one 
pint of cream, three ounces sugar, yolks of 
three eggs, a little grated nutmeg, add the 
well-beaten whites, stirring lightl}^ pour 
into a buttered pie plate on which has been 
sprinkled crumbs of stale bread to the thick- 
ness of an ordinary crust, sprinkle over the 
top a la^^er of breadcrumbs and bake. 

Cocoanut Pudding. — One pint sweet 
milk, one-half cup sugar ; let milk come to 
boil (in custard kettle), add sugar, four 
tablespoonfuls of corn starch dissolved in 
cold milk, two cups grated cocoanut (less 
will do), stir well, cook until it thickens, 
remove from fire, gently beat in the whites 
of four eggs well beaten, one-fourth tea- 
spoonful of lemon and vanilla each. Pour 
in molds and serve with v/hipped cream 
when cold, or pour half in mold, add a few 
drops of red fruit coloring to the remaining 
half and pour on top, or flavor part with 
two spoonfuls of melted chocolate. 

Cup Pudding. — Make a batter as for 
waffles ; to one pint of milk allow two eggs 
and enough flour to thicken, one teaspoon- 
ful baking powder, stirred in the flour. 
Butter a sufficient number of teacups and 
fill with this and fruits in layers. Set cups 
in a steamer, boil water underneath for 
one hour. Serve while hot with sugar and 
cream. Any jam or raw apples chopped 
fine is nice with this. 

Lemon Pudding. — The juice and grated 
rind of one lemon, one cup sugar, yolks of 
two eggs, three tablespoonfuls corn starch. 



a pinch of salt, one pint sweet milk ; mix 
corn starch and part of milk to a smooth 
paste, add lemon and sugar, 't^^ well beaten 
and the rest of the milk. Line a jelly tin 
with a rich puff paste one- fourth inch thick, 
pour custard in , and bake until done ; beat 
whites to a stiff froth, with two tablespoon- 
fuls of sugar, spread over the top, return 
to oven and brown ; serve with whipped 
cream. This is a rich but not expensive 
pudding. 

Brown Betty. — Chop two cups of tart 
apples ; put a layer into a deep dish, but- 
tered ; sprinkle with sugar, and a little but- 
ter and cinnamon ; cover with breadcrumbs, 
and add more apple. Continue till the dish 
is full, add a thick la^^er of crumbs, cover 
closely, and steam for nearly an hour in 
a slow oven. Then uncover and brown 
quickly. Eat w^arm wdth sweet sauce, or 
sugar and cream. 

Cherry Roll. — Seed one quart fruit, 
sweeten to taste, let it simmer in its own 
juice until quite thick, pour one quart of 
milk over a loaf of grated bread, beat three 
eggs very light, and add the milk, with a 
little flour and large lump of butter melted. 
Put the cherries inside the batter and stir 
well. Steam in cups or baking powder cans 
two hours. 

Apple Roll. — One pint flour, one and 
one-half tablespoonfuls butter, pinch of salt, 
add water to make a soft dough, roll one- 
half inch thick ; chop two large apples fine, 
spread over the cake, roll up, fasten, place 
in pan to bake. Pour over this one and 
one-half pints of boiling water, one cup 
sugar, one-half cup butter. Cover pan, 
bake one hour, basting often with sauce. 
For small family use one-half of recipe. 

Apple Tapioca. — Pick over and wash 
three-quarters cup tapioca or sago and soak 
about one hour. Pour on a quart of hot 
water, cook till clear; stir often, add salt. 
Prepare and core six apples, slice or put 
them whole into a buttered baking-dish, 
sprinkle sugar and spice over them, and 
turn in the tapioca. Bake till the apples 
are soft ; flavor with cinnamon and nutmeg. 
Serve with cream or milk and sugar. 
Peaches may be used instead of apples. 



48 



THE MODEL COOK BOOK 



Pudding Sauce. — One cup boiling water, 
one tablespoonful corn vStarch, one-fourth 
cup butter, one cup sugar, one ^%z, one- 
fourth nutmeg, one or two tablespoonfuls of 
jelly. Wet the corn starch in cold water, 
stir into boiling water, boil ten minutes. 
Rub butter and sugar to a cream, add the 
^u^ well beaten and nutmeg. Add jelly to 
the corn starch, and pour this in the ^^^ 
mixture, and stir rapidly until they are 
thorouo-hlv blended. 

Lemon Sauce. — Mix one-half cup sugar 
and one tablespoonful corn starch ; add 
slowly one cup boiling water, stirring care- 
fully ; boil until transparent ; remove from 
fire. Add four tablespoonfuls of butter, 
two tablespoonfuls of lemon juice, and a little 
nutmeg. 

Cold Cream Sauce. — Beat together one 
cup sugar and one half cup butter, and add 
a cup rich cream. Stir all to a cream ; 
flavor with vanilla or lemon, and let get 
very cold before serving. 

Plain Cream Sauce. — One pint cream, 
three ounces brown sugar, and half of a 
small nutmeg grated. 

Hard Sauce. — Cream one-half cup but- 
ter, work in one cup pulverized sugar grad- 
ually, and add two tablespoonfuls lemon 
juice or one tablespoonful lemon juice and 
one tablespoonful vanilla. Beat until foamy. 
Serve wnth hot pudding. 

Pies and Pastry. 

Pie=Crust. — One cup shortening, three 
cups flour, little salt, rub the flour, short- 
ening and salt all well together. Use 
enough cold w^ater to hold all together, no 
more. Handle as little as possible. Crust 
for one pie : — One coffee cup flour, lard 
size of an ^zz, one fourth teaspoonful salt, 
water just to wet the other ingredients. 

Puff Paste. — Take a pound of flour and 
three-quarters of a pound of butter. Chop 
half the butter into the flour. Beat the yolk 
of an ^zz, stir it into half a cup of ice 
water, and w^th this w^ork the flour into a 
stiff" dough. Roll out thin, add in bits one- 
third the remaining butter ; fold, and roll 
out again, and continue till all the butter is 
used. Roll very thin, fold, and set in an 
416 



ice-cold place for a quarter hour. Then 
make your crust. This paste will serve 
both for fruit pies and for oyster pates. 

Short=Cake Paste.— Sift together two 
cups flour, half teaspoonful cream of tartar, 
and quarter teaspoonful each soda and salt, 
and rub in half cup of butter, keeping it as 
cold as possible. Stir in one cup of sweet 
milk to make a dough soft enough to handle. 
Turn it on a floured board ; divide the dough 
into halves and roll each piece out to fit a 
round tin j3late. Bake at once, in a hot 
oven. When done, turn out each cake and 
la}' it on the under side of the baking-tin. 
With a thin, sharp knife, split the cake 
evenly, and lay the bottom crust on a china 
plate. Butter each half. Lay partly 
mashed, sweetened strawberries, peaches, 
apple sauce, stewed rhubarb, or any hot 
cooked fruit suitable for pies, on the under 
crust, lay the upper crust over it, and serve 
as a pie. Powdered sugar may be sifted 
over the top. Ser^^e wnth cream. 

Apple Pie. — Pare, core, and slice tart 
apples, put a layer of fruit in your crust, 
sprinkle thickly with light brown sugar, add 
more apples, and go on till thick enough. 
Cover with top crust and bake. Sift pow- 
dered sugar over the top. 

Apple Custard Pie. — Take three cups 
stewed apples, w^hich make very sweet with 
sugar, and let cool. Beat the yolks and 
whites of three eggs separately, and mix 
the yolks well with the apples, seasoning 
with nutmeg. Then stir in one quart of 
milk, beating as you do it. Lastly, add the 
whites, fill the crusts, and bake without 
top crust. 

Pumpkin Pie. — Take a quart of stewed 
pumpkin, which has been pressed through 
a sieve ; six eggs, yolks and whites beaten 
separately, two quarts milk, a cup or more 
of sugar, and mace, cinnamon and nutmeg 
for flavoring. Beat all well together, and 
bake without top crust. 

Lemon Pie. — Take the juice and grated 
rind of one lemon, one cup of white sugar, 
the 3^olks of two eggs,three tablespoonfuls of 
sifted flour and sufficient milk to fill a plate. 
Bake Vv^ithout an upper crust. Bake till 
nearl}^ done and then add a frosting made of 




STEAMED PLUM PUDDING. 

Mix thoroughly together half-a-pound of fine chopped suet, half-a-pound of bread crumbs, two ounces (half a cup) 
of flour, a teaspoonful of cinnamon and one-fourth a teaspoonful, each, of mace and clove, three-fourths a cup of sugar, 
three-fourths a pound of mixed fruit, — seeded raisins, orange peel, citron of figs, and a teaspoonful of salt ; beat four 
eggs, add two or three tablespoonfuls of milk and stir into the dry ingredients. If the mixture is not moist enough, 
add more milk. The mixture should be much too soft to handle, but of such consistence that it can be taken up in 
heaped spoonfuls. Steam in a buttered mold about five hours. As the water evaporates, replenish with boiling water. 
Serve hot with a hard or a liquid pudding sauce. 




BLACKBERRY SHORTCAKE. 

Sift together three cups of pastry flour, one teaspoonful of salt, and six level teaspoonfuls of liaking-powder ; with 
the tips of the fingers, well floured, work in one-third a cup of butter and mix with about one cup and-a-half of milk 
and water to a soft dough ; spread in two buttered pans, smoothing the dough with a knife or spoon. When l)ak( d, 
butter the under crust, and put together with two baskets of blackberries that have been standing mixed with granulated 
sugar for some time. Sprinkle the. berries on top of the cake with powdered sugar. I he Iji-rries in tween the cakes and 
a part of those on top may be mashed if desired. 



THE MODEL COOK BOOK 



49 



the beaten whites of two eggs, and two 
tablespoon fills of powdered sugar, and set 
back in the oven to brown slightl3^ 

Cherry Pie. — Line the dish with crust ; 
fill with ripe cherries, sugared in accord- 
ance with their degree of sweetness ; cover 
and bake. Sift white sugar over the top. 
Fruit pies generally are made in the same 
way. They should be eaten cold. 

Mince Pie. — Take four pounds of meat 
(boiled lean beef) and apple — two-thirds 
being apple. Add half a pound of suet. 
Chop each separatel}^ and when fine mix 
thoroughly. Then put in three pounds of 
chopped raisins and two of carefully picked 
currants, a teaspoonful each of cinnamon, 
nutmeg, cloves, and half a spoonful of mace, 
with brown sugar to make very sweet. Add 
three quarts cider. Mix thoroughly, cover 
closely, and let stand for a day before using. 
This will keep all winter, and may be used 
as wanted. The flavor is much improved if 
it is allowed to stand a week or so. Add 
one pint of brandy if desired. 

Cocoanut Pie. — One large cup of grated 
cocoanut, one quart of milk, the j^olks of 
five eggs, a lump of butter the size of a 
hickory nut, sweeten to suit taste. Beat the 
whites of the eggs and spread over the pies 
after done, and return to oven and brown. 
This will make two pies. 

Custard Pie. — One-half cup .sugar, one 
quart rich milk, two tablespoonfuls corn 
starch, yolks of four eggs. Put on stove 
and stir until thick. Beat whites of four 
eggs to stiff" froth, add two tablespoonfuls 
sugar, spread on top, and brown. This will 
make two pies. 

Cream Pie. — One pint sweet milk, one 
^%% beaten separately, one tablespoonful 
flour, two tablespoonfuls of sugar, lump of 
butter; flavor with lemon. Use white of 
^^% for top. Cook in a kettle. Bake crust 
first. Put into crust, place white of egg on 
top. Place in oven to brown. This will 
make one pie. 

Ice Cream Pie. — One pint of cream, 
whites of two eggs, half cup sugar, teaspoon- 
ful vanilla. Beat eggs to stiff froth, add 
other ingredients, bake with one crust. . 

27 



Strawberry Pie. — Line a deep pie pan 
with rich crust, and bake. Fill with the 
following : Whites of two eggs, half cup of 
sugar, one pint of fresh berries. Beat the 
whites to a stiff froth, and stir in sugar and 
berries. Bake slowly fifteen minutes. 

Pieplant Pie. — Mix half cup sugar with 
one heaping teaspoonful flour ; sprinkle 
over the bottom crust, then add pieplant 
cut up fine ; sprinkle over this another half 
teacup sugar and heaping teaspoonful flour ; 
bake with upper crust fully three-quarters 
of an hour in slow oven . 

Pineapple Pie. — Five eggs, one cup 
sugar, one-half cup butter, one cup sweet 
cream, one pineapple grated. Beat the but- 
ter and sugar to a cream, add the beaten 
3^olks of the eggs, then the pineapple and 
cream, and lastly the beaten whites whipped 
in lightly. Take each section out with a 
steel fork and cut off" the blossom, then chop 
them up very fine, and add the grated core 
or heart. Bake them with an under crust 
only. 

Peach Pie. — Slice the peaches ; line a 
pie plate with crust and la}' in fruit, sprink- 
ling with sugar. Ripe peaches need little. 
Add three chopped peach kernels to each 
pie ; add a little water. Bake with an upper 
crust, or with cross-bars of crust. 

Strawberry Short=Cake. — Take two 
cups flour, two teaspoonfuls baking powder, 
one-quarter teaspoonful salt. Sift into a 
bowl, rub in two tablespoonfuls butter, beat 
one ^z%, mix it with one cup of milk, and 
stir it gradually into the flour to make a 
smooth dough. Spread it in a greased pan, 
and bake in a quick oven twenty or thirty 
minutes. When done turn it on a hot plate, 
split open quickly and butter it. Spread 
strawberries over the lower half, sprinkle 
vSUgar over the berries, and replace the upper 
half ; put another layer of strawberries and 
sugar on top. Serve cold or hot, with 
cream. Other berries, peaches or oranges 
may be used instead of the strawberries. 

Apple Dumplings (Boiled ). — Make your 
crust of a quart of flour and a quarter pound 
of suet, with a teas])0()nfnl each of salt and 
cream-of-tartar and half one of soda. Make 
into a tolerably thick paste with cold water. 

417 



50 



THE MODEL COOK BOOK 



Roll, cut into squares, and put into each a 
pared and cored apple. The hole left by 
the core may be filled with marmalade, or 
with sugar moistened with lemon juice. 
Close the paste over your apple, tie the 
dumplings in cloths, and boil for an hour. 

Apple Dumplings (Baked). — Into one 
quart flour drop two tablespoonfuls of lard 
(or lard and butter mixed) and add two tea- 
spoonfuls cream-of-tartar. Then put in a 
teaspoonful of soda, and wet quickly with 
milk until stiff enough to roll into a paste 
half an inch thick. Cut into squares, lay in 
each a pared and cored tart apple, and close 
the paste around it. Lay in a buttered bak- 
ing pan and bake till finely browned. Then 
brush with a beaten ^%Zi ^'^^ ^^^ glaze in the 
oven for a few minutes. Kat hot, with rich 
sweet sauce. 

Jellies, Jams, Etc. 

Apple Jelly. — Slice nice clean apples in 
preserving kettle with enough water to 
almost cover. When stewed soft, strain 
through the jelly bag. Measure juice and 
boil twenty minutes. Add two-thirds as 
much sugar as juice. Boil five or ten min- 
utes longer. Always boil jelly as fast as 
possible. 

Crab Apple Jelly. — Wash fruit clean, 
put in kettle, cover over with water and 
cook thoroughly. Pour into sieve and 
drain. Do not press it through. For each 
pint of juice allow one pound sugar. Boil 
twenty to thirty minutes. 

Blackberry Jelly. — Wash berries and 
put in porcelain kettle with enough water 
to keep them from sticking. Cook a few 
minutes, then drain through jelly bag. To 
one pint of sugar add two pints of juice. 
Boil until it jellies. 

Quince Jelly. — Wash, core and slice in 
small pieces. Stew in plenty of water until 
fruit is soft and juice is rich. Pour all juice 
off; for jelly use one pint of juice and one 
pint of sugar. Boil until it jellies. 

Currant Jelly. — Wash the fruit in a 
stone jar, squeeze through a flannel bag, 
then strain without squeezing to obtain a 
clear liquid. Boil briskly in porcelain-lined 
kettle for twenty minutes, then stir in heated 
418 



sugar ; skim, boil two minutes longer ; 
warm your tumblers and fill with the hot 
liquid ; stand it away twenty-four hours to 
jelly. If not done then, cover the tumblers 
with window glass and let stand several 
days in the sun. 

Grape Jelly. — Take grapes just turning 
ripe, wash, put in granite kettle with very 
little if any water, let simmer for one hour. 
Then mash, strain through flannel bag, let 
come to a boil. While this is heating put 
sugar in moderate oven. (A sugar is best.) 
For two cups juice take one cup of sugar ; 
let boil for five minutes, then simmer ten 
minutes more. Strain again through another 
flannel bag into glasses. Do not make 
more than threfe glasses at once. 

Calf's Foot Jelly. — Clean four calves' 
feet, put in a kettle of cold water and let 
simmer for eight hours ; reducing from six 
to two quarts. Strain the liquid and let 
.stand till next day. Next remove all fat 
from the surface and sediment from the bot- 
tom. Put in a kettle over the fire ; add 
cinnamon and sugar, the juice of four 
lemons, two oranges, and the whites of two 
eggs slightly beaten. Mix well, boil hard 
for twenty minutes ; throw in a gill of cold 
water, let boil again, then cover and stand 
at side of range for twenty minutes. Next 
pour into a flannel jelly bag, warmed, and 
let drip into a bowl. Do not squeeze or 
touch the bag. Turn into molds and stand 
in a cold place. If you desire, a half pint of 
sherry wine may be added before putting it 
into the molds. 

Cider Apple Butter. — Boil one barrel of 
new cider down half, peel and core three 
bushels of good cooking apples. When 
cider has boiled to half the quantity add the 
apples and continue to cook. 

Peach Butter. — Cook peaches until they 
will mash easily,* run through a sieve : add 
pound for pound of sugar and peaches, stir 
until well cooked. 

Tomato Butter. — Scald and remove skin 
from nice sized tomatoes, slice and mash fine, 
to each quart of tomatoes add a quart of 
granulated sugar ; let cook fast, stir until 
done. 

Lemon Butter. — Grate the rinds of 
three lemons, and add the juice. Beat 



THE MODEL COOK BOOK 



51 



together two cups sugar and three eggs, and 
add one teaspoonful butter. Stir all together 
and boil to the consistency of strained honey. 

Strawberry Jam. — Take a quart of 
berries, mash with a potato masher, add 
one pint granulated sugar, and cook fast, 
stirring constantly, until of the desired con- 
sistency. 

Raspberry Jam. — To five pounds red 
berries add an equal quantity of granulated 
sugar. Mash the berries in a kettle, put in 
the sugar, let boil until it jellies upon a cold 
plate. 

Pineapple Preserves. — Pare, slice pine- 
apples ; to every pound of fruit add one 
pound of sugar ; place in jars a layer of 
apple, then of sugar ; let stand over night ; 
take juice off of the fruit and boil until it 
thickens ; pour in the fruit and boil fifteen 
minutes ; take apples out of syrup to cool ; 
then put in iar and pour syrup over and 
seal. 

Quince Marmalade. — Stew as many 
apples as you wish to put with your quinces, 
and strain the juice as for jelly. Pare and 
core the quinces, put in a bowl and chop as 
fine as desired ; put in a vessel and cover 
with the apple juice, add a little water if 
necessary, and cook until the fruit is tender. 
Skim the fruit out carefully, strain and 
measure the juice ; add sugar as for jelly, 
and boil until almost jellied. Drop in the 
fruit and cook until it begins to jelly. Put 
in jelly glasses. 

Preserved Strawberries. — One large 
cup of sugar to one pint of berries. Add 
enough water to dissolve sugar, and boil to 
a thick syrup. Add berries, and boil rap- 
idly fifteen minutes. Cook small quantity 
at a time. 

Preserved Rhubarb. — Cut as for pies, 
without peeling ; take Ihe same quantity of 
sugar as you have fruit, put a small piece of 
butter in the bottom of a porcelain or gran- 
ite kettle ; place the sugar and rhubarb al- 
ternately in the kettle, place on the back of 
range and cook slowly, stirring occasionally, 
until sugar is dissolved ; then cook more 
rapidly until preserved. 

Preserved Peaches, Pears, Plums. — 

Make fruit ready for preserving ; to each 



pound of fruit use three-fourths to one 
pound of sugar and one cup water, accord- 
ing to tartness of fruit, boil syrup from five 
to ten minutes, then put in fruit ; boil until 
fruit looks clear ; fill jars and close. 

Spiced Currants. — Make a syrup of 
three pounds of sugar, one pint vinegar, 
two tablespoonfuls each of cinnamon and 
cloves, one-half teaspoonful salt ; add six 
pounds of currants, and boil one-half hour. 

Spiced Peaches, Pears, and Sweet, Ap- 
ples. — Take five pounds fruit, three pounds 
sugar, cloves and cinnamon to taste ; one 
pint cider vinegar ; have the syrup hot, 
cook until tender. 

Canned Strawberries. — Wash berries 
thoroughly before picking off stems ; weigh 
them. To each pound of berries allow one- 
quarter pound of sugar. L,et them cook 
fifteen minutes ; after they come to a boil 
they are ready to can. 

Canned Peaches, Pears, and Quinces. 
— Prepare fruit for canning, place in kettle ; 
to each quart of fruit put four tablespoon- 
fuls of sugar ; put in water to prevent burn- 
ing, heat slowly to a boil, then l)oil three or 
four minutes, can and seal. Cook pears and 
quinces longer. 

Canned Clingy Peaches. — Take one quart 
of granulated sugar, one quart of water, let 
boil, add three quarts of nice smooth peaches, 
peeled ; let boil slowly twenty minutes. 
This is sufficient for two quart cans. Have 
cans hot and dry ; fill and seal while hot. 

Canned Tomatoes. — Scald nice smooth 
tomatoes and cook in granite kettle ; " sim- 
mer," not boil, ten minutes ; salt, pepper as 
for use ; then fill cans very full ; just ])efore 
sealing put in a lump of frCvSh l)utter the 
size of a walnut. Tomatoes canned this 
way will keep for years. 

Canned Corn and Tomatoes. — Peel and 
slice tomatoes (not too ripe) in tlie propor- 
tion of one-third corn to two-thirds tomatoes; 
put on in porcelain or granite kettle ; let boil 
fifteen minutes ; can immediately in tin or 
glass. Some take equal parts of corn and 
tomatoes, and prepare as above. 

Canned Rhubarb in Cold Water. — Cut 

rhubarb in small pieces as for pies without 

peeling ; fill Mason jars with fruit ; pump 

419 



52 



THE MODEL COOK BOOK 



water over it rapidl}^ to force out all air. 
Put lids ou tightly at once. Set in a dark, 
cool place. 

Baked Apples. — Wipe and core sour 
apples. Place them in an earthen or agate- 
ware baking dish — never use tin for apples 
— and fill the centre of each apple with 
sugar. Measure one tablespoonful water 
for each apple, and pour it around the 
apples, being careful not to pour it through 
the centres, so as to take away the sugar. 
Bake until the apples are soft, from twenty 
to forty-five minutes. When done, place 
on an attractive dish. Strain the juice, 
measure, and put it into an agate saucepan. 
For each half cup of juice add one-third cup 
sugar. Boil five minutes, and pour it over 
the apples. Serve cold with milk or cream. 

Baked Pears. — Remove the skin and 
leave the pears whole, or cut them into 
quarters and take out the cores. Put into a 
deep earthen dish. To each pint of fruit 
add quarter cup brown sugar, quarter cup 
water. Cover, and bake in a moderate oven 
until soft. This divSh is good if baked one 
hour, but becomes richer if cooked three or 
four hours. Apples, peaches and quinces 
may be baked in the same way. 

Apple Sauce. — Quarter, pare and core 
sour apples. Put them into an agate sauce- 
pan, with just enough water to keep them 
from burning, and cook until soft. Stir in 
sugar, allowing half cup sugar for six me- 
dium-sized apples, and boil five minutes. 
Strain through a wire strainer. Cool and 
serve. 

Stewed Apricots. — Wash one pound 
dried apricots carefully, taking each piece 
in the fingers. Put them into a pan with 
three cups water, and soak two hours or over 
night. Then cover them and stand them 
over a moderate fire. Let them come to a 
boil, and cook gently ten minutes. Add 
half cup sugar and cook five minutes longer. 

Stewed Prunes. — Prepare and cook 
them in the same manner as apricots. One 
pound of prunes will require a quarter cup of 
sugar. Just before removing from the stove, 
add two tablespoon fuls lemon juice. The 
prunes should be soft, but not broken. 

Stewed Cranberries. — Take four cups 

cranberries. Pick them carefully. Put them 
420 



into a pan with a cup of water, and cover 
them closely. Stand them over a moderate 
fire, let them come to a boil, and cook 
gently eight minutes. Add two cups of 
sugar, and cook two minutes longer. 
When cold the skins will be tender and the 
juice will form a delicate jelly. 

Cranberry Jelly. — Cook the fruit as di- 
rected in the above recipe and press it 
through a strainer into a mold or glass 
dish. 

Cranberry Sauce. — Put a quart of ripe 
cranberries into a saucepan with a teacupful 
of water. Stew slowly, stirring often ; cook 
ten minutes. Take from fire and sweeten 
well with white sugar. Put into a mold. 
Or strain the pulp through a sieve into a 
mold wet wdth cold water, and when firm 
turn into a glass dish. Kat with roast tur- 
key or game. 

Steamed Rhubarb. — Wash one cup of 
rhubarb and cut it into inch pieces without 
removing the skin, as this gives a pretty 
pink color to the juice. Put it in an agate 
double boiler without water, sprinkle one- 
third cup of sugar over it and steam half 
hour, or until soft. Do not stir it, as it 
breaks the pieces. 

Ices and Ice Cream. 

General Rules. — Ice (or snow) and salt 
are necessary for freezing cream, fruit, etc. 
Salt melts the ice, and in melting it a1)Sorbs 
heat from the cream, thus causing the cream 
to freeze. For each cup of rock salt used, 
allow three cups of broken ice. Pound ice 
in a bag or piece of carpet. 

To pack the freezer : Put three cups 
pounded ice around the can, then sprinkle 
one cup of rock salt, and pack in alternate 
layers of ice and salt until within an inch 
of the top of the can . Let it stand from ten 
to twenty minutes to chill, then turn or beat 
until the cream is frozen. Pack away with 
ice and salt around and over the can. 

Vanilla Ice Cream. — One quart of 
cream, one pint of milk, two cups sugar, 
one tablespoonful vanilla, white of one ^ZZ, 
beaten ; strain cream. For peach ice cream 
leave out vanilla and add one quart of 
peaches, mashed fine, after cream is parity 
frozen. 



THE MODEL COOK BOOK 



53 



Put the mixture into a can with a tight 
cover and stand it in a pail. Pack the ice 
and salt around it, beat the cream, and turn 
the can back and forth, opening it once in 
five minutes to scrape the cream from the 
sides of the can and stir thoroughly. It 
should freeze in twent}^ minutes. 

Strawberry Ice Cream. — One quart 
cream, one pound sugar, one and a half 
quarts strawberries ; put one teacup new 
milk and half the sugar on to boil in a dou- 
ble boiler ; when sugar is dissolved set 
aside to cool ; rub the berries through a 
colander, and then add the remaining half 
of the sugar to them ; pour the sweetened 
milk and cream into the freezer and freeze ; 
when nearly done add the berries and beat 
thoroughly. 

Banana Ice Cream. — Remove the peel 
from eight ripe bananas, mash them into a 
pulp, then beat them thoroughh^ with one 
quart of cream. Sweeten and freeze the 
same as ordinar}^ cream. The bananas may 
be grated or chopped fine. 

Chocolate Ice Cream. — Melt one and 
one-half squares Baker's Chocolate and di- 
kite with hot water to pour easily, add one 
quart thin cream ; then add one cup sugar, 
a sprinkle of salt, and one tablespoonful 
vanilla, and freeze. 

Orange and Lemon Water Ice. — ^Juice 
of four lemons, juice of four oranges, four 
cups sugar, four cups water, whites of four 
eggs, well l>eaten, add last, then freeze very 
slowly. 

Lemon Water Ice. — To the juice of six 
large lemons add one quart water and one 
quart sugar. Make a syrup of part of the 
water and sugar, then add lemon juice and 
rest of water. When half frozen add whites 
of four eggs beaten to a stiff froth. 

Fruit Ices.— Take three each of oranges, 
lemons and bananas, and one pint of straw- 
berries or raspberries. Put the fruit into a 
coarse strainer and rub it through into a 
large bowl. Pour three cups of cold water 
through the strainer, add three cups of 
sugar. Stir and freeze. 

Lemon Sherbet. — Juice of four lemons, 
strained, one quart water, one and a half 
pints granulated sugar, one-fourth box 



Pink Plymouth Rock gelatine, soaked in 
cold water half an hour ; place in vessel in 
warm water to melt ; one teaspoon ful va- 
nilla, one pinch soda ; mix all together, 
then put in freezer and when nearly done add 
the well-beaten white of one ^"gz, then freeze 
until solid. Sufficient for fourteen persons. 

Pineapple Sherbet. — Two large pine- 
apples or one quart can, one and one- 
fourth pounds sugar, juice of two lemons, 
one quart of water. Pare the pineapples, 
cut them, and remove the cores, or the 'pine- 
apple may be grated around them ; boil the 
sugar and water together for five minutes, 
take it from the fire, add the grated pine- 
apple and the juice of the lemons; strain 
through a cloth, pressing hard to get all the 
j nice. Freeze, and when almoirt done add the 
meringue, which is made as follows : Beat 
the white of one &%'g until frothy, then add 
a tablespoonful of powdered sugar and beat 
until wdiite and stiff. 

Milk Sherbet. — Put one quart of milk 
into the can and let it freeze five minutes. 
I\Iix together two cups of sugar and the 
juice of three lemons ; stir into the milk, 
and freeze. 

Pickles and Salads. 

Gherkin Pickles. — Use small cucum- 
bers or gherkins. Pack in a stone jar in 
layers, salting each layer tliickly. Cover 
the top layer deep with salt, pour cold 
water to cover all, and weight with a board 
and stone. Leave in the brine a week to a 
month, stirring up daily. When ready to 
put up, throw off the brine and pick out any 
softened cucumbers. Soak for a day in 
fresh water. Then change the water and 
leave another day. Put them now in a ket- 
tle, lined with vine leaves, throwing in a 
little powdered alum ; fill with water, cover 
with vine leaves, and steam five or six hours. 
When the pickles are green take out the 
leaves, and throw the pickles into ice-cold 
water. 

To one gallon of vinegar add a cup of 
sugar, three dozen each whole lilack peppers 
and cloves, half as much allspice and a 
dozen ])lades of mace. Boil five minutes. 
Put the cucumbers into a stone jar, and 
pour over tliem the scalding hot vinegar.' 

421 



54 



THE MODEL COOK BOOK 



Scald the vinegar several times, at intervals 
of two to five days, and return. Finally 
cover the jar and put in a cool dry place. 
The pickles will be ready for use in two 
niontlis. They should be examined at in- 
tervals of a few weeks. 

Cucumber Pickles. — Wash cucumbers 
carefully and put in weak salt water over 
night. In the morning drain them and put 
on stove in weak vinegar, half vinegar and 
half water, to which has been added alum, a 
piece the size of a small hickorynut to a 
gallon. Let them heat slowly until scald- 
ing hot. Have ready in another kettle 
good cider vinegar to which has been added 
sugar, in the proportion of one teacup sugar 
to one quart vinegar. Have cans hot and 
pack cucumbers in closely, scattering mixed 
spices through them as desired. When can 
is full pour over the sweetened vinegar, 
boiling hot, and seal. 

Pickled Beets. — Boil until quite soft ; 
when cool cut lengthwise to size of small 
cucumbers, boil equal parts vinegar and 
sugar with half a tablespoonful ground 
cloves, tied in a cloth, to each gallon ; pour 
boiling hot over the beets. 

Pickled Onions. — Peel the onions, cook 
in salt water till they begin to get tender. 
Take out of water and drain, pack in cans, 
take enough hot vinegar to cover them, add 
sugar and spices to taste. 

Pickled Cauliflower. — Break three heads 
in small clusters, lay in salted water three 
minutes, then drain, use small onions if 
liked. Boil one quart cider vinegar, and one 
cup sugar- together. Mix mustard, celer}^ 
seeds or spices to suit taste. Put in jars, 
pour over vinegar while hot, seal. 

Pickled Cabbage. — Chop cabbage fine, 
take enough for one-half gallon can, put in 
tablespoonful of salt, let stand over night, 
drain and add two tablespooonfuls of mus- 
tard seed, one pod of red pepper and horse- 
radish. Mix well, then put in can, press 
tightly ; then pour over cabbage enough 
vinegar to cover, seal in glass self-sealers 

Chow Chow. — Take six cucumbers just 

before they ripen, peel and cut in strips and 

remove the seed, four white onions, six 

•good-sized heads of cabbage, chop all fine ; 

422 



let them stand in salt water over night. 
Then pour off the water, and add vinegar 
and spices to suit taste. 

Tomato Pickles. — Slice thin one gallon 
green tomatoes, salt and let stand over 
night ; next morning drain, chop one gallon 
cabbage, grate one quart horseradish. Put 
tomatoes on in vinegar, boil until tender, 
pour over cabbage, let stand till cool, and 
drain. Mix horseradish, celery, mustard 
seed and mixed spices ; then boil vinegar 
and sugar and pour over them. 

Piccalilli. — One peck green tomatoes, 
one dozen onions, six red peppers, one- half 
ounce ginger, one- quarter of an ounce of 
mace, one tablespoonful black pepper, one 
box of mustard, five cents' worth of celery 
seed, one pound of brown sugar ; slice onions, 
tomatoes, and peppers, put in a jar with salt, 
mix well, let stand twenty-four hours ; drain 
off and boil in vinegar (after adding the 
spices) until clear. 

Mixed Pickles. — One-fourth peck green 
tomatoes, twelve large pickles, three dozen 
small pickles, eight large onions, two heads 
cauliflower, one pint small green beans, one 
pint salt. Place in jar, let stand over night, 
rinse in cold water. Take equal parts vine- 
gar and water, put in the ingredients, boil 
until tender (about ten minutes), drain, put 
three quarts vinegar, one pound brown sugar, 
one-half pound mustard seed, five cents' 
worth turmeric, one-fourth pound ground 
mustard, four tablespoonfuls black pepper, 
one ounce celery seed. Let come to a boil, 
put in jar and seal. 

Tomato Sweet Pickles. — Slice tomatoes, 
salt and let stand over night ; then drain 
well and place in porcelain kettle and cover 
with vinegar ; let come to boil, then lift out 
the slices with a fork and place in cans pre- 
viously heated. Have a syrup ready. Two 
pints sugar, one of vinegar, with spices to 
taste ; let boil till thick and pour over 
tomatoes, then seal. 

Ripe Tomato Pickles. — For seven pounds 
of tomatoes, make a syrup of one quart of 
vinegar and four pounds of sugar. Scald, 
skin and drain the tomatoes. Boil them in 
the syrup, adding a little stick cinnamon. 
Must boil a long time, or until quite thick, 
or they will not keep unless in air-tight cans. 



THE MODEL COOK BOOK 



-55 



Pickled Pears. — One quart of vinegar, 
two quarts sugar ; boil together ; pour over 
pears ; let stand over night. In the morn- 
ing pour hot boiling sj^rup on pears ; let 
cook until tender ; put fruit in cans ; add one- 
half ounce of cloves, one ounce stick cinna- 
mon ; boil in syrup until thick. For one 
gallon of XJears. 

Pickled Peaches. — For six pounds of 
fruit use three of sugar, about three dozen 
cloves, and a pint of vinegar. Put one or 
two cloves into each peach . Have the syrup 
hot ; cook until tender. 

Pickled Cherries. — To every quart of 
cherries (fresh tart ones) add a cupful of 
vinegar and two tablespoonfuls of sugar, 
with a dozen cloves and six blades of mace. 
Boil the vinegar, sugar and spices five min- 
utes, and after it has cooled strain out the 
spices, and pour the vinegar over the cher- 
ries, which have been placed in jars till 
three-quarters full. Cork or cover tight. 

Higdin Pickle. — Take one peck green 
tomatoes and a dozen medium-sized onions. 
Cut and slice these, and salt and mix to- 
gether. Let them stand over night, then 
drain them well, and add one ounce each of 
cloves, allspice and pepper, and a quarter 
pound of mustard seed, also a pound of 
sugar and horseradish to taste. Place the 
mixture in an earthen vessel, cover with 
vinegar, and cook over a slow fire until 
tender. 

Pickled Oysters. — Put 150 oysters into 
a suitable vessel, and salt to taste ; then 
put over a slow fire, bringing the liquid to 
a simmer, not a boil. Take out the oysters 
and put into a stone pot. To the liquid in 
the saucepan add a pint of good vinegar, a 
few heads of mace, three dozen each of 
whole cloves and pepper, and let come to a 
boil. When the oysters are cold pour the 
liquid over them. 

Tomato Catsup. — Boil for half an hour 
three gallons of good ripe tomatoes. Strain 
through a sieve. Then put on and boil 
down to two gallons. While boiling add 
two ounces each of whole cloves, allspice I 
and cinnamon, and a quarter pound of black j 
pepper. When done take off, cool, add one- 
quarter pound mustard and half a pound of | 



sugar. Stir well, and put in a quart of best 
cider vinegar for each gallon. Bottle and 
seal up for winter use. 

Apple Salad. — Take one-third more ap- 
ples than celery (chopped), put in as many 
English walnuts or hickorynuts as you like. 
Dressing; Yolks of three eggs, beaten, one 
teaspoonful mustard, two teaspoon fuls of 
salt, one-fourth saltspoonful of cayenne, 
two tablespoonfuls sugar, one tablespoonful 
butter, one cup cream, one- half cup of hot 
vinegar. Whites of three eggs, beaten stiff; 
cook in a double boiler until it thickens like 
soft custard. 

Cabbage Salad. — Two quarts of chopped 
cabbage, two level tablespoonfuls white 
sugar, one of black pepper, one of mustard. 
Rub yolks of three hard-boiled eggs until 
smooth. Add two tablespoonfuls butter, 
slightly warmed. Mix with cabbage and 
add one teacup good vinegar. Serve with 
whites of eggs, cut in rings and placed on 
salad. Salt to taste. 

Cold Slaw with Cream Dressing. — 
Slice cabbage fine, season with salt. Make 
a dressing of one-half cup whipped cream, 
two tablespoonfuls sugar, four of vinegar 
and pour over cabbage. 

Cold Slaw. — Chop cabbage fine, then 
put in a crock, add sugar, sale and pepper 
to taste ; mash all together with a potato 
masher until juicy ; add either sweet or 
sour cream to make real moist, and vinegar 
to suit taste. 

Cooked Slaw. — One small head of cab- 
bage cut fine ; put one tablespoonful butter 
in a skillet ; when melted, stir in the cab- 
bage. Mix the yolk of one ^%^, one-third 
cup vinegar, a little mustard, sugar and 
salt, pour on the cabbage and heat, then 
serve. 

Lettuce with Cream Dressing. — Care- 
fully look over and wash lettuce, and tear 
in pieces. To two tablespoonfuls fresh 
meat fryings add one tal^lespoonful flour, 
while hot add one cup sour cream, salt and 
pepper, stir rapidly until it thickens, then 
pour over lettuce and stir very little, dish 
up and lay slices of hard-boiled eggs over 
the top. Sugar or vinegar may be added at 

the table. 

423 



THE MODEL COOK BOOK 



Nut Salad. — Mix one cup chopped 
English wahiut meats, with two cups celery 
or shredded lettuce leaves ; arrange on let- 
tuce, and serve with Mayonnaise dressing. 

Potato Salad. — Slice thin, eight cold 
boiled potatoes, and cover with a dressing 
made as follows : Yolk of one hard-boiled 
'iZ'g, mashed fine, one teaspoonful of mixed 
mustard, four tablespoonfuls of melted but- 
ter, four tablespoonfuls of vinegar, salt and 
pepper. Finely chopped onion may be 
added. 

Fruit Salad. — To one package Ply- 
mouth Rock gelatine, add a pint of cold 
water, the juice of four lemons, the grated 
rind of one. Let stand one hour. Add one 
pint boiling water, two cups sugar. Let 
boil and strain through a cloth into a mold. 
When about to congeal stir in fruit. One 
pound -white grapes, seeded, one-half pound 
candied pineapple, one-half pound candied 
cherries, cut in pieces. Let stand on ice to 
cool and harden, then serve. 

Tongue Salad. — Boil, skin and trim a 
tongue, cut in dice and add the whites of six 
hard-boiled eggs cut in similar pieces. Cut 
fine the white stalks of three heads of celery 
and mix with tongue and eggs. Make a 
dressing as follows : Beat together four 
eggs, six tablespoonfuls of vinegar, five of 
melted butter, one of prepared mustard, one 
of sugar and two-thirds of a cup of cream. 
Put over the fire in a double boiler and cook 
until as thick as boiled custard. Set aside 
to cool ; season with salt and pepper, thin 
with lemon juice, mix with the tongue and 
other ingredients, and serve. 

Cream Salad Dressing. — Mix one-half 
each, salt and mustard, with one table- 
spoonful of sugar, add one beaten ^z%, two 
and one-half tablespoonfuls butter, and 
three-fourths cup sweet cream, add slowly 
one-fourth cup vinegar ; cook until it thick- 
ens, then strain and cool. 

riayonnaise Sauce — Mix in a two-quart 
bowl one even teaspoonful ground mustard , 
one of salt, and one and a half of vinegar, 
beat in the yolk of a raw ^%%- Then add 
very gradually a half pint of pure olive oil. 
Beating briskly all the time. The mixture 
will become a very thick batter. Flavor 
424 



with vinegar or fresh lemon juice. If cov- 
ered closely it will keep for weeks. If the 
dressing curdles, take another yoke of ^^^ 
and add to it the curdled mixture slowly, 
stirring constantly. 

Salad Dressing. — Yolks of three eggs, 
one tablespoonful sugar, a lump of butter 
size of a small ^^gz, a pinch each of salt, 
and cayenne pepper, one teaspoonful of pre- 
pared mustard. Stir all together, add one- 
half pint of vinegar, set over fire and stir 
constantly until it becomes about like 
custard. This will keep several days in a 
cool place. Very nice served with nice 
ripe tomatoes. Peel and cut out a little of 
the top with a teaspoon ; serve it on a let- 
tuce leaf with the salad dressing. 

Salad Dressing. — Yolks of three eggs, 
one teaspoonful mustard, one teaspoonful 
salt, a sprinkle of cayenne, two tablespoon- 
fuls of butter, one cup milk, or cream. Stir 
the above together. When well beaten 
pour over one-half cup of hot vinegar. 
Have ready the whites of three eggs, beaten 
stiff. Cook in double boiler, stirring all the 
time it is cooking, using an ^^^ beater to 
stir with. Cook until cream thickens, then 
bottle. If one bottle of good salad dressing 
is mixed with the above recipe, it is im- 
proved. 

Potato Salad. — Boil four or six pota- 
toes, cut in thin slices, pour the hot dressing 
over and let it stand until cold. Two table- 
spoons chopped celery may be mixed with 
the potatoes, and one teaspoon onion juice 
may be stirred into the dressing after it is 
cooked. Serve in the same manner as the 
meat salads. Sliced boiled beets are some 
times added. 

Tomato Salad. — Pour boiling water over 
four or six tomatoes, and let it stand a 
moment. Pour off, and add cold water, 
slip off the skins, slice, and set away to be- 
come cold. Serve with the cold dressing. 
If desired, the slices of tomatoes may be 
served on lettuce leaves. 

Tomato Catsup. — Take a peck of ripe 
tomatoes, cut each, and boil in a porcelain 
kettle until the juice is extracted and the 
pulp dissolved. Press through a colander, 
then through a hair sieve. Return to kettle ; 



THE MODEL COOK BOOK 



57 



season with an ounce each salt and mace, a 
tablespoonful each black and cayenne 
pepper, powdered cloves, and celery seed 
(in a thin bag), and same of ground mus- 
tard. Boil five hours, stirring frequently 
and in the last hour constantly. Let 
stand twelve hours in a stone jar in 
cellar. Add a pint of strong vinegar : take 
out the bag of celery seed, and bottle for 
use. Keep in a cool, dark place. Of the 
numerous catsups, this is the most useful 
for ordinary purposes. 

Cold Slaw. — Take a fresh, crisp cab- 
bage, and pull off the loose and torn leaves. 
Cut it into several pieces, and shave each 
piece into very thin strips. Strain the salad 
dressing, while hot, over the cabbage, mix 
it well, spread it out, and set it away to 
cool. When ready to serve, arrange in a 
neat mound in the centre of a clean dish. If 
the cabbage is wilted, soak it for an hour or 
more in cold, salted water. 

Lettuce 5alad. — Pick over the leaves 
carefully and see that they are whole, clean 
and free from insects. Wash them in cold 
water, and shake the leaves gently in a cloth 
to dry them. Arrange on a flat dish with 
the smaller leaves inside the larger, and 
serve, with the cold salad dressing on the 
table. 

Boil hard one-half dozen eggs. When 
cold chop fine with stalks and tender leaves 
of a root of celery, and a handful of green 
parsley. Pour over the mixture a sauce 
made b}" rubbing together a dessertspoonful 
of mustard w^ith the same quantity of salt 
and two spoonfuls of granulated sugar, into 
which beat well, five spoonfuls of olive oil 
and five of vinegar. 

Candies and Confections. 

Butter Scotch. — One cup of light brown 
sugar, one-half cup of hot water, a table- 
spoonful of butter, a tablespoonful of vin- 
egar ; boil about twenty minutes, testing in 
cold water ; when it begins to thicken it 
can be flavored by adding half a teaspoon- 
ful of lemon or vanilla if desired. Pour on 
buttered plates and mark into squares as it 
cools. 

Chocolate Caramels. — One and a half 
pound of brown sugar, one cup of cream, 



When 
wrap in 



one tablespoonful of butter, half a cake of 
Baker's chocolate. Mix all together and 
let cook, stirring frequently until done. 
Drop a little in water ; if done it hardens at 
once. Just before pouring in pan flavor 
with vanilla or lemon. Pour in a buttered 
dish, and before it gets perfectly cold cut in 
squares by running a knife across the dish. 
It will break when cold. 

Vanilla Caramels. — Two cups of sugar. 
one-half cup of water, one fourth cup of 
vinegar; boil until it will harden when 
dropped in water, then add one-half cup of 
cream and two teaspoonfuls of vanilla. Stir 
to prevent scorching. When it will harden 
if dropped in water, pour into a ereased 
pan so it will be a half inch thick, 
cool enough, cut in squares and 
paraffine paper. 

Soft Caramels. — Make either with or 
without nuts. Wliites of two eggs beaten 
stiff, half cup of corn starch, eight table- 
spoonfuls of pulverized sugar. Stir until 
stiff enough to manipulate with the hands, 
then work just with the fingers. 

Cocoanut Caramels, — One cocoanut 
grated fine ; take the milk of the cocoanut 
and add sufiBcient water to make one pint, 
to this add three pounds of white sugar. 
When it boils up well, add one-half tea- 
spoonful cream of tartar dissolved in a little 
water ; boil until it will make a soft ball 
when dropped in water, then add the grated 
cocoanut ; remove from the fire and beat 
until it begins to get white — if beaten too 
long it will crumble ; pour into shallow 
pans and when partly cold cut in squares. 

Ice Cream Candy. — Two cups granu- 
lated sugar, a scant half cup water, a lump 
of butter the size of a walnut, and one quarter 
teaspoonful cream of tartar. Flavor with 
vanilla. Boil until it cracks when dropped 
into water. Do not stir. Pour in buttered 
tins, and when cool pull until white. 

Maple Creams. — One cup maple sugar, 
one-half cup cream or milk, lump of butter; 
boil until it l)rittles in cold water. Let 
stand until cool, then beat to a cream. Put 
in buttered tins and cut in squares. 

English Kisses. — Whites of two eggs 
beaten dry and stiff, one-half pint granulated 
sugar, one teaspoonful vanilla, mix thor- 

425 



58 



THE MODEL COOK BOOK 



oughly ; drop in drops on greased man ilia 
paper and lay half kernels of English wal- 
nuts on the top. Bake a light brown. 

Molasses Candy. — One quart good mo- 
lasses, one-half cup vinegar, one cup sugar, 
butter size of an ^%%, one teaspoonful bak- 
ing soda. Boil molasses, sugar and vinegar 
until it hardens when dropped in cold 
water, then add butter, and the soda dis- 
solved in hot water ; flavor to taste. Pour 
in buttered dishes and pull when cold. 

Taffy. — Put into a pan half cup of 
butter, two cups brown sugar, and the juice 
of a lemon or four tablespoonfuls vinegar ; 
stand it over a moderate fire. Stir until it 
begins to bubble, then draw it to one side of 
the stove and let it boil slowly. Test occa- 
sionally by dropping a little into cold water. 
If it hardens at once, it is done. Stir in 
shelled peanuts or walnuts and pour into 
buttered pans. 

Chocolate Creams. — Beat the white of 
one ^"g^ and add to it two tablespoonfuls 
cold water and half teaspoonful vanilla. 
Stir in gradually enough confectioner's or 
XXX sugar to make a stiff dough. Roll 
into balls the size of marbles, and let dry 
one hour. Melt quarter pound chocolate in 
a bowl and put the balls into it in succes- 
sion. Lift out each ball with a fork and 
place it on greased paper to harden 

Walnut Creams. — Open English wal- 
nuts carefully, that the half- kernels may not 
be broken. Press the two halves into op- 
posite sides of a sugar-ball, as above de- 
scribed . 

Date Creams. — Remove the seeds from 
dates. Roll sugar-balls into cylinders and 
press them into the spaces from which the 
date seeds were taken. 

Cherry Creams. — Buy quarter pound 
red candied cherries. Cut each cherry partly 
open, and press into the opening a small 
ball of the sugar mixture. 

Lemon or Orange Creams. — Take one 
teaspoonful of white of ^g% and mix with 
it one tablespoonful lemon or orange-juice. 
Add enough sugar to make a dough, roll it 
into balls and let it harden. 

Fruit Creams. — Take one tablespoonful 
Sultana raisins, two figs, four dates, and 
426 



one tablespoonful nut kernels. Chop the 
fruit very fine and stir all together. Take a 
portion of the sugar dough, above described, 
and mix with it the chopped fruit. Roll 
the mixture into balls, or pat it flat and cut 
into small squares. 

Home=made Candy. — Two pounds white 
sugar, one pint water ; boil until it cracks 
when dropped in cold water ; add three 
tablespoonfuls vinegar and one-half tea- 
spoonful soda ; flavor to taste. 

Peanut Candy. — Two cups granulated 
sugar, one cup chopped peanuts, no water. 
Put sugar over a slow fire ; it melts very 
slowly. After it has melted a little it turns 
into very hard lumps, then melts again. 
When it is free from lumps remove from 
fire, pour it over the peanuts, stirring with 
a spoon to prevent them collecting at the 
bottom of the pan. When cool mark into 
squares. 

Peppermint Drops. — One-half cup 
sugar, one-half cup water, one teaspoonful 
vinegar. Boil until done, then beat fast 
with a fork. Before it gets cold add five 
drops peppermint oil, beat thoroughly, let 
fall in drops on buttered paper. 

Sugar Candy. — Six cups white sugar, 
one cup vinegar, one cup water, one table- 
spoonful butter put in at the last with one 
teaspoonful soda, dissolved in hot water. 
Boil without stirring one-half hour. Flavor 
to suit taste. 

Walnut Macaroons.- One cup walnut 
meats chopped fine, one cup sugar, a little 
salt, three tablespoonfuls flour. Cook in a 
buttered tin in a slack oven. When done 
cut in small squares and lift from tin while 
warm . 

Pop=Corn Balls. — Pop the corn and re- 
ject all the hard kernels ; place in a large 
pan. To eight quarts of corn take one pint 
sugar, scant one-half teaspoonful cream of 
tartar, and a little water. Boil all together 
until it hardens in w^ater, then pour over 
the corn and make into balls. 

Beverages. 

Tea. — The water for tea should be freshly 
boiled. An earthenware pot should be used. 
Scald the pot, put in one teaspoonful tea, 



THE MODEL COOK BOOK 



■59 



and pour on one cup of boiling water. 
Cover it and let it steep five minutes . Never 
allow tea to boil. 

Coffee. — To one tablespoonful ground 
coffee add an eggshell or one-half teaspoon- 
ful white of ^<g^ and one tablespoonful cold 
water. Mix together and pour on one cup 
freshly-boiled water. Let it come to a boil ; 
then steep five minutes. A little boiling 
water may be poured in the spout of the 
coffee-pot to clear away the grounds. Serve 
with loaf sugar and hot cream or milk. 

Le^^t-over coffee may be used if poured 
off the grounds immediately. Keep it in a 
cool place until needed. Wash the pot out 
carefully after using. 

Filtered Coffee. — Use pulverized coffee. 
Put one teaspoonful into the upper part ot 
a double coffee-pot and pour one cup boil- 
ing water through it. Let it stand a few 
minutes on the back part of the stove, where 
it wall not boil. Then remove it, and serve. 

Cereal Coffee. — Put two tablespoonfuls 
cereal coffee into the pot and pour a pint of 
boiling water over it. Let it boil fifteen 
minutes. Strain and serve with sugar and 
hot cream or milk. As cereal coffee is made 
of browned grain, it is a wholesome drink, 
and is not stimulating. 

Chocolate. — Grate chocolate, allowing 
six tablespoonfuls for one quart of water ; 
mix smooth with a little water, and boil ten 
minutes ; add one quart rich milk, boil five 
minutes longer, and serve hot with sugar. 

Cocoa. — For one cup, take one teaspoon- 
ful of cocoa, add either boiling milk or 
water, or half each ; sweeten to taste. 

Cream Nectar. — To one gallon boiling 
water add four pounds granulated sugar and 
five ounces tartaric acid. Beat the v/hites 
of three eggs, and pour into a bottle with a 
little of the warm syrup; shake briskly, 
then pour it into the kettle of syrup, and 
stir it through well. Boil three minutes, 
removing the scum as it rises. Flavor with 
any preferred extract, and bottle for use. 
When wanted to use, take two or three 
tablespoonfuls of the syrup to a glass of 
ice-cold water and one-half teaspoonful of 
soda. 



I Grape Juice. — Weigh grapes before pick- 
( ing from stem, then pick from the stem and 
I put in a kettle. Add a very little water, 
cook until stones and pulp separate ; strain 
through a cloth and return juice to kettle. 
Add three pounds of sugar to ten pounds of 
grapes previously weighed ; heat just to 
simmering. This makes one gallon. 

Lemon Syrup. — Take the juice of twelve 
lemons ; grate the rind of six in it, let it 
stand over night ; then take six pounds of 
white sugar, and make a thick syrup. When 
it is quite cool, strain the juice into it ; put 
in bottles, securely corked, for future use. 
A tablespoonful in a glass of water will 
make a delicious drink on a hot day. 

Lemonade with Fruit. — Use six lemons 
to a gallon of water ; squeeze the juice from 
lemons and add two teacups of sugar ; dis- 
solve and strain. Then add juice of fruit, 
either cherries or raspberries, or any other 
fruit you like as a variety. 

Fruit Punch. — One dozen lemons, one- 
half dozen oranges, one can of pineapple ; 
boil four of cups sugar in four pints of water 
ten minutes; cool , and add one gal Ion of water. 
Grate the pineapple, press juice from the 
lemons and oranges, strain through a coarse 
towel, serve with cracked ice. 

Raspberry Shrub. — Cover the berries 
over night in a stone jar with vinegar, next 
morning strain and to one pint of juice put 
one pint of sugar. Boil ten minutes, bottle 
hot. Boiled longer will jelly. 

Dishes for the Sick. 

Beef Tea.— One pound of lean l)eef cut 
fine, put in a glass fruit jar, without water, 
cover tightly and set in a pot of cold water. 
Heat gradually to a boil and keep hot for 
three or four hours, until the meat is light- 
colored and the juice is all drawn out. 
Season with pepper and salt. 

Invalid's Cream Hash. — Boil a good 
lean, tender, piece of beef until well done; 
chop fine two tablespoonfuls of the meat ; 
roll four crackers fine, salt and pepper. Mix 
all together, cover with sweet cream, set in 
the stove and heat. 

Barley Water. — Put a large tablespoon- 
ful of ])earl barley in a pitcher, pour over it 

427 



6o 



THE MODEL COOK BOOK 



boiling water, cover and let stand till cold, 
then drain off the water, sweeten to taste. 
If desired add the juice of a lemon and 
grated nutmeg. 

Broiled Oysters. — Select large oysters. 
Lightly grease with butter a wire broiler, 
place oysters on it and broil over hot coals, 
watching them closel}^ as they cook quickly. 
When the edges begin to look ruffled turn 
them and in a short time they will be done. 
Have ready a slice of bread nicely toasted 
and buttered slightly. Place the oysters on 
it, salt, pepper and butter vSlightly. Let 
stand in oven a minute or two. This is a 
most tempting dish for a sick person. 

Oatmeal Gruel. — Mix together two 
tablespoonfuls of oatmeal, one-fourth tea- 
spoonful salt, one teaspoonful sugar and one 
cup boiling water. Cook thirty minutes 
and strain through a fine wire strainer to re- 
move the hulls. Add one cup milk and 
heat to boiling-point. 

Egg:s for Invalids. — Put them in a pan, 
pour boiling water over them, set back on 
the stove five minutes ; season to taste. 
After eating them this way the sick will not 
want them any other way. 

Corn Meal Gruel. — Stir slowly two 
tablespoonfuls of corn meal in one quart of 
boiling water, cook twenty minutes, stir 
often , add hot water if too thick . 

Mutton Broth. — Take two pounds mut- 
ton, put in a sauce pan, with two quarts of 
cold water and one ounce c3f pearl barley or 
rice. When it boils skim well ; add one- 
half teaspoonful of salt ; let boil until re- 
duced to one-half. Strain it off and skim off 
all the fLit. 

Clam Broth. — Take twelve small hard- 
shell clams, chop fine, add one-half pint 
clam juice, or hot water, a pinch of cayenne 
pepper, small lump butter ; simmer thirty 
minutes, add one gill boiling milk. Strain 
and serve. 

Toast Crackers or Bread Panade. — 
Toast crackers or stale bread until very 
brown. Pour over them hot water to 
cover ; cover tightly and steep until cold. 
Strain and sweeten to taste or drink hot with 
cream and sugar. Or add lemon juice or a 
very little nutmeg. 
428 



Oyster Toast. — Take six o^^sters, strain 
off the liquor, add to it one-half cup milk. 
When hot add the oysters ; boil one minute. 
Season with butter, salt and pepper. Then 
pour over hot buttered toast and serve. 

Flax Seed Tea. — To one tablespoonful 
of flax seed add one pint of cold water. 
Boil slowly for one hour ; add sugar to 
taste and the juice of one lemon. Very 
good for a cough. 

Koumyss. — H'eat two quarts of perfectly 
fresh milk to 165 degrees. Boil together 
two tablespoonfuls of sugar and two of 
water ; add this to the milk. When it has 
cooled to 100 degrees, add one-third of a 
yeast cake dissolved in warm milk. Mix 
by pouring from one vessel to another. 
Bottle, cork and tie. Stand upright in a 
moderately cool place (60 degrees) for 
twelve hours ; then turn the bottles on their 
sides in a cool place (40 degrees to 50 de- 
grees) for twenty-four hours, and it is ready 
for use. Open with a syphon. 

Cooling Drinks in Fever. — Crush a 
bunch of Malaga grapes, pour over them 
one pint of hot water ; let stand until cold. 
Or pour one-half pint of boiling water over 
one tablespoonful of currant jelly, and stir 
until jelly is dissolved. Other jellies are 
good prepared in like manner. 



Menus for Various Occasions, 

Breakfast. 

Fruit. 

Oat Meal. Cream and Sugar. 

Broiled Steak. 

Fried Potatoes. 

Biscuit. Coffee. 



Lunch. 

Cold Chicken. 
Saratoga Chips. 
Apple Sauce. Wafers. 

Chocolate. 



Dinner. 

Tomato Soup, 



Roast Lamb. Mint Sauce. 

Boiled Potatoes. 



THE MODEL COOK BOOK 



6i 



Asparagus on Toast. 

Cabbage Salad. 

Wafers. Cheese. 

Peach Ice Cream. Sponge Cake. 

Coffee. 



Breakfast. 

Fruit. 

Breakfast Food. Sugar and Cream 

Broiled White Fish. 

Baked Potatoes. 

Griddle Cakes. Maple Molasses, 

Coffee. 



Potato Chips. 



Dinner. 

Vegetable Soup. 
Fried Chicken. Cream Grav}^ 

Mashed Potatoes. 
Sweet Potatoes. 
Tomato Salad. 
Wafers. 

Cherry Pie. 
Tea. 



Cheese. 



Supper. 

Thin Slices Cold Boiled Ham. 

Pepper Sauce. Thin Bread and Butter. 

Potato Salad. Cheese Straws. 

Raspberry Float. White Cake. 

Tea. 



Breakfast. 

Fruit. 

Wheatlet, Sugar and Cream. 

Broiled Pork Chops. 

Browned Potatoes. Rice Pancakes. 

Coffee. 



Dinner. 

Tomato Soup. 

Roast Duck. Currant Jelly. 

Sweet Potatoes. Mashed Turnips. 

Stewed Celery. Lettuce Salad. 

Wafers. Apple Pie. Cheese. 

Coffee. 



Supper. 

Oysters on Half Shell. 
Broiled Quail on Toast. 



Sliced Oranges, 



Olives. 
Crullers. 



Tea 



A Formal Breakfast or Luncheon 

Bouillon in Cups. Wafers. 

Sweetbreads. Rolls. 

Broiled Chicken, Cream Sauce. 

Peas. 

Tomatoes, Mayonnaise Dressing. 

Thin Bread and Butter. 

Charlotte Russe in Molds. 

Coffee. 



A Wedding Breakfast. 

Grape Fruit. 

Corn Fritters. 

Dumplings stuffed with Cheese, 

Cream Sauce. 

Biscuits. 

Mayonnaise of Tomatoes. 

Toasted Bread Fingers. 
Ice Cream Sponge Cake. 

Coffee. 



A Formal Dinner. 



Oysters on the Half Shell. 
Horseradish Sauce. Wafers. 

Clear Lintel Soup. Croutons. 

Olives. Radishes. Celer}-. 

Boiled Cod Shoulder and Head. 

Fish Sauce. Potato Balls. 

Cucuml)ers with French Dressing:. 

Roast Chicken with Chestnut Stuffing. 

Cranberr}^ Sauce. Rice Croquettes. 

Mint Sherl^et. 

Roast Small Birds, Sippets of Bread. 

Guava Jelly. 

Lettuce Salad with h'rench Dressing. 

Charlotte Russe. 

Wafers. Cheese. 

Coffee. 



Thanksgivinjj: Dinner. 

Oyster Soup. 

Olives. Celery. 

Roast Turkey. Chestnut Dressing. 

Cranberry Sauce. Pickles. Sweet Pickles. 

Fruit Salad. 

429 



62 



THE MODEL COOK BOOK 



Scalloped Potatoes. Sweet Potatoes. 
French Peas. Scalloped Oysters. 

Cherry Ice. 

Sweet Pudding. Sauce. 

Mince Pie. Pumpkin Pie. 

Cheese. 

Lemon Jelly with Nuts. 

Chocolate and Fruit Cake. 
Bonbons. Almonds. 

Coffee. 



Christmas Dinner. 



Creamed Clams. Wafers. 

Mixed Pickles. 

Roast Turkey with Oyster Dressing. 

Oyster Sauce. 

Celery. Spiced Currants. 

Sweet Potatoes. Mashed Potatoes. 

Scalloped Corn. 

Lemon Orange Ice. 

Cold Boiled Ham. Horseradish Sauce. 

Tomato Salad. Boston Brown Bread. 

English Plum Pudding with Sauce. 

Pine Apple Sherbet. Fancy Cakes. 

Coffee. 

Nuts. Home-made Caramels. Fruit. 



Quick Meals. 

Breakfast. 



Fruit, 



Boiled Eggs. 
Coffee. 



Milk. 
Toast. 



Dinner. 



Beef Stew . 

Hashed Brown Potatoes. 

Sliced Tomatoes. 

Junket. 



Supper. 

Toast and Cheese. Brown Bread, 

Mayonnaise of Cabbage. 

Tea. 



Breakfast — in i5 Minutes. 

Fruit. 



Boiled Rice. 



Toast. 



430 



Coffee. 



Luncheon — in 2o Hinutes. 

Fricasse of Dried Beef. 

Graham Bread. 

Cocoa. Crackers. 



Dinner — in 30 Minutes. 

Clear Soup . 

Broiled Chops. Baked Rice, 

Panned Tomatoes. 

Lettuce Cheese.- 

Coffee. 



Small Evening Parties. 

Thin Slices Bread. Butter. 

Tongue Salad. Cucumber Pickles. 



Coffee. 



Clam Sandwiches. 
Fruit Salad. 



Mixed Pickles. 
Cheese Straws. 



Tea. 



Ham Salad. 

Thin Slices Boston Brown Bread. 

Butter. Pickles. 

Vanilla Ginger Bread. 

Coffee. 



Oyster Sandwiches. 
Wafers. 

Chocolate. 



Chow Chow. 
Cheese. 



Afternoon Receptions. 



Clam Broth in Cups. 
Salmon Sandwiches. 



Wafers. 
Olives. 



Tongue Salad in Tomatoes. 



Coffee. 
Strawberry Ice Cream. 

Chocolate Cake. 
Bonbons. Salted Almonds. 



Angel Food 



Chicken Sandwiches. Olives. 

Sweetbread with Peas. 

Fruit Salad on Lettuce Leaves. 

Cheese Straws. 

Coffee. Cake. 

Neapolitan Ice Cream. Cream Cake. 

Salted Mixed Nuts. Bonbons. 



THE MODEL COOK BOOK 



Oyster Soup in Cups. Wafers. 

Celery. 

Chicken Salad. Bread. 

Lemon Jelly with Nuts. 

Coffee. 

Banana Ice Cream. Three-Ply Cake. 

Salted Pecans. Olives. 

Home-made Caramels. 



Small Picnics. 



Cold Tongue. Brown Bread and Butter. 

Sliced Tomatoes. 

Tea. Gingerliread. 

For the children, Whole Wheat Bread and 

Milk, Fruit, Gingerbread. 



Cheese Sandwiches. 

Stuffed Eggs. Bread and Butter. 

Fruits. 

Fruit Sandwiches. Cinnamon Bun. 

Coffee or Lemonade. 



Cold Chicken. 

Lettuce, French Dressing. 

Bread-and-Butter Sandwiches. 

Olives. 

Cocoanut Jumbles. Lemonade. 



Thin Cold Corned Beef. 

Brown Bread and Butter. 

Sliced Tomatoes, Plain. 

Coffee. 

Peaches. Water Thins 



TABLE-SETTING AND SERVING 



A table should be made to look as neat 
and attractive as possible. 

Dust the table, and lay evenly on it a 
cloth of felt-flannel or cotton-flannel. 
Spread the tablecloth evenly over this. The 
undercloth prevents the dishes from making 
a noise, preserves the tablecloth and gives 
the table a better appearance. 

The tablecloth should be laid, with the 
hemmed edges underneath , and the lines in 
the cloth parallel with edges of the table. 

The knife is placed at the right hand, 
with the sharp edge turned to the left ; and 
the fork at the left hand with the prongs 
pointing upward. A spoon is placed to the 
right of the knife and the napkin to the left 
of the fork. All these articles should be 
about two inches from the edge of the table. 
The tumbler is placed at the end of the 
knife blade and the butter plate at the end 
of the fork. When bread and butter plates 
are used, place one at the left of each fork. 

The Breakfast Table. — Proceed as di- 
rected above, with the addition of the carv- 
ing knife and fork at the right hand of the 
one who carves, and with the salt and pep- 
per bottles together near the ends or opposite 
corners of the table. 

Arrange the tea or coffee service around 
the place of the one wlio is to serve it. Put 



the tea or coffee-pot on a stand at the right 
side, with the handle toward the right ; next 
the cream pitcher, with the handle to the 
right ; then the sugar bowl and spoon - 
holder. At the left hand arrange the cups 
and saucers. 

When mush or breakfast food is used, 
place a tablespoon, with the handle toward 
the right, in front of the one who is to serve, 
and saucers to the left of the ta])les])oon. 
The mush, in a covered dish, should stand 
directly in front of the one who serves it. 

The butter should be placed near some 
one who can conveniently serve it. and the 
butter-knife in front of the disli, with the 
handle at the right. 

In serving meat, place the platter before 
the one who is to carve, with the jiile of hot 
plates directly in front or at the left of the 
carver. 

Plates containing hot muffins or rolls 
should be at opposite ends of the table. 

The supper tabic is arranged similarly to 
the breakfast table. 

The Dinner Table. — The dinner table is 
usually laid for courses. 

First. — Soup and rolls, croutons or 
baked crackers. 

Second. — Meat, potatoes and vegetables. 

Third.— Dessert. 



64 



THE MODEL COOK BOOK 



Arrange the cloths, knives and forks, 
etc., as directed for the breakfast table. 
Place at the right of each knife a soupspoon, 
and a teaspoon or two, if needed. 

For the first course, place a ladle with 
handle at the right, in front of the one who 
serves the soup, and hot plates at the left. 
Soup should be dipped away, not toward, 
the one who serves it, and the same rule 
holds in eating it. Sip it quietly from the 
side of the spoon. 

After the soup course is finished, remove 
the plates by taking them singly in each 
hand, or on a tray. Never pile soiled dishes 
to carry away, since it is not pleasing to see 
and it makes double work in scraping the 
dishes before they are washed. 

The meat and plates for the second course 
may be arranged as for the breakfast table. 
After the second course remove everything 
but the dessertspoons and the tumblers. 
Pass to the left of each person and scrape 
off the crumbs, using a tray and a knife, 
which is cleaner and more thorough than a 
brush. Place the dessert in front of the one 
who is to serve it, with the plates or saucers 
at the left. 

General Directions. — When the waiter 
passes the food to each person it should be 
passed on the left side of the person. In 
placing a dish in front of a person the waiter 
should stand at the person's right. Dishes 
should be removed from the right side. 

Place everything straight upon the table. 
Turn no dishes upside down. 
In setting the table try not to forget any- 
thing. Remember that care in setting a 
table trains the eye and hand and contributes 
much to the comfort of a household. 

Time Table for Cooking Vegetables. 

Potatoes, boiled, thirty minutes. 

Potatoes, baked, forty-five minutes. 

Sweet potatoes, boiled, forty-five min- 
utes; baked, one hour. 

Squash, boiled, twenty-five minutes. 

Squash, baked, forty-five minutes. 

Green peas, boiled, twenty to forty min- 
utes. 

Shelled beans, boiled, one-half to one 
hour. 

String beans, boiled, two to three hours. 
432 



Green corn, boiled, one-half hour. 
Asparagus, fifteen to thirty minutes. 
Spinach, one to two hours. 
Tomatoes (fresh), thirty minutes. 
Tomatoes (canned), fifteen minutes. 
Cabbage, forty -five minutes to two hours. 
Cauliflower, one to two hours. 
Onions, one to two hours. 
Beets, one to three hours. 
Turnips, forty-five minutes to one hour. 
Parsnips, forty-five minutes to one hour. 
Carrots forty-five minutes. 

Kitchen Weights and Measures. 

Two and one-half teaspoonfuls, one 
tablespoonful. 

Four tablespoonfuls, one wineglassful. 

Two wineglassfuls, one gill. 

Two gills, one teacupful. 

Two teacupfuls, one pint. 

Four teaspoonfuls salt, one ounce. 

One and one-half tablespoonfuls sugar, ^ 
one ounce. 

Two tablespoonfuls flour, one ounce. 

Two cups sugar, one pound. 

One scant quart flour, one pound. 

Ten eggs, one pound. 

Two cups butter, one pound. 

The Cellar and Store Room. 

Vegetables will keep best on a stone floor 
if the air be excluded ; meat in a cold dry 
place where the air is freely admitted ; sugar 
and sweetmeats require a dry place ; so does 
salt ; dried meats, hams, bacons and tongues 
the same. All sorts of seeds for puddings, 
such as rice, etc., should be kept closely 
covered to preserve them from insects, but 
if kept long that will not be sufiicient, unless 
they be occasionally sifted. Apples and 
pears should be laid upon very clean and dry 
straw to prevent a musty taste, nor should 
they be exposed to either light or air. They 
should be arranged singly in rows, without 
touching each other, and should be often in- 
spected, both to wipe them if damp, and to 
reject those which may appear to be getting 
rotten. The larger sort of pears should be 
tied up by the stem. Apples may also be 
preserved in excellent condition for a long 
period by being packed in large barrels with 
dry sand, but require to be used immediately 
they are taken out. 



THE MODEL COOK BOOK 



65 



CUTS OF MEATS AND THEIR USES 

Every housekeeper, in fact, every one who has marketing to do, should know some- 
thing of the cuts of all common meats and the most '.desirable way each can 1)e prepared 
for the table. In the illustrations below arCvShown the location of these cuts. The names 
may vary somewhat in different sections. 




beef-tea, stews. 



Beef. 

1. Head. Not used for food. 

2. Sticking piece. Soups, 
corning. 

3. Neck. Soups, stews, heef-tea, boiHng, 
corning. 

4. Second and third chuck. Brown stews, 
braising, steaks, poorer roasts. 

5. First chuck. Roasts. 

6. First cut, standing ribs. Roasts. 

7. Middle cut, ribs. Roasts. 

8. Back ribs. Roasts. 

9. Plate (no bones). Stews, soups, corning. 

10. Brisket. Stews, brown stews, sonps, corning. 

11. Butt end of brisket. Sonps, stews, corning. 

12. Bolar (no bones). Corning, cheap roasts. 

13. Bony end of shoulders. Soups. 

14. Shin. Soups. 

15. Ivoin (including tenderloin and sirloin). 
Roasts and steaks. 

16. Flank or skirt, 
boiling, corning. 

17. Rump. Roasts and steaks. Meat to be 
cut across the grain. 

iS. Veiny piece. Stews, soups. 

28 



Rolled steaks, braising, 



19. Round. Stews, bcef-tca, poorer steaks. 

20. Leg. Soups and stews. 

21. Tail. Soups. 

22. Pin-bone. Roasts. 

The bones, grisUe, tendons and other gelatin- 
ous portionsareall excellent for making soup stock. 



Mutton. 




7. Loin. Roasts, chops. 
S. Leg. Roasts, boiling. 



1. vS h o u 1 (1 c r. 
Boiling. 

2. Breast. Roast, 
stews, chops. 

3. Loin. Best 
end used for roasts, 
chops. 

4. Neck. Best 
end, cutlets, stews, 
pics. 

5. Neck. Scrag 
end, s t e w i n g 
pieces. 

6. Head. Not 
used. 



1 '^ *■ 



66 



THE MODEL COOK BOOK 



The Kitchen. 

The kitchen arrangements will depend 
upon many conditions, as size, shape and 
means of owner. But every kitchen can 
always be kept neat and tidy and supplied 
with a stove or range and usual cooking 
utensils. These we need not describe here. 
Only a few hints or things wdiich may be 
overlooked will be needed here. 

Since American enterprise has suc- 
ceeded in supplying cheap time-keepers of 
reliable performance, every kitchen should 
include a clock in its outfit. Having 
learned from cook books and personal ex- 
periment the average length of time required 
to cook the usual meats, poultry, vegeta- 
bles, etc., make a list of these and hang it 
up in some convenient place in your kitchen. 
You will find it of great aid. It will be a 
helpful supplement to the time-table just 
given. 

The kitchen utensils should include, as 
useful additions, a small brush for cleaning 
vegetables which are cooked in their skins, 
as potatoes and beets ; a pair of sharp- 
pointed scissors for opening fish, small 
birds, etc. ; a wall pincushion containing, 
besides pins and needles, a large darning- 
needle for sewing-up poultry ; a bag with a 
thimble, coarse thread, soft cotton for the 
darning-needle, twine, and narrow strips of 
muslin for tying up bunches of asparagus 
ready for cooking ; a coarsely crocheted or 
netted bag for boiling cauliflower ; several 
small boards to vSet hot pots and pans on, 
while dishing their contents, and a linked 
chain dishcloth for scouring the inside of 



pots and pans when they have been used to 
cook any article that sticks. 

All cooking utensils should be kept free 
from soot, as less fire is required to boil the 
contents of a bright, clean saucepan or 
kettle. Should the}'- have been neglected 
and have become very black, rub them with 
a flannel rag dipped first in oil, then in pow- 
dered brick, and polish with a dry flannel 
and a little more brickdust. All pots and 
pans are easier to wash if a little hot water 
is poured into them when their contents are 
emptied out, they being then placed on the 
rack at the back of the stove or on the 
hearth until it is convenient to wash them. 

Silver should alwa3^s be washed in clean , 
hot water, as soap dulls the polish. In 
washing the dishes, take the glasses first, 
next the silver, then such dishes as are not 
greasy, and, finally, the greasy dishes — 
these are best washed in two waters. Never 
let steel knives lie in water, as this discolors 
and loosens the handles. Pouring hot 
water on them is likely to have the same 
effect. Always have two cloths for clean- 
ing knives ; wet the first with water, dip 
into brickdust or fine ashes, and rub off all 
spots ; polish with a dry cloth with a little 
of the dust ; then wipe on a clean, dry towel. 

It is best to have two sets of tea towels; 
one set going into the wash each week, and 
being ironed and, if needed^ darned. Close 
attention should be given to the sink. It 
should be rinsed out whenever soiled, and 
when the day's work is done should be 
thoroughly flushed with clean hot water, so 
as to wash from the drainpipe trap any im- 
purities which may have lodged there. 



OUTSIDE THE KITCHEN 



The kitchen, while the humblest, is the 
most important section of the household, 
and we have accordingly given ample space 
to its greatly varied culinary products, and 
have also spoken of the etiquette and man- 
agement of the dining-room, which comes 
next to it in importance. But the duties of 
family life are by no means confined to 
these two apartments. The remainder of 
the house demands its round of daily labors. 
And here ornament needs to be considered 
434 



as well as utility. It is here the family 
spends its hours of recreation, enjoyment, 
and repose ; here many of its social duties 
are performed ; here art and comfort join 
hands with usefulness and necessity , and it 
is to the demands of the household at large 
that our attention must now be directed. 

The labors to be performed comprise 
sweeping, cleaning, the daily care of sleep- 
ing apartments, attention to the many small 
articles of adornment and utility; to clothing, 



THE MODEL COOK BOOK 



67 



pictures, books, and furniture ; to wash- 
ing, mending, and a multitude of duties of 
which every da}' brings a new list. Let us, 
for example, rapidly review the ordinary 
weekly duties in a well-managed household, 
but one limited to a single maid, engaged 
for general housework. 

Diary of a Week's Work. 

On Monday the maid is expected to 
devote the morning to the heavy labor of 
washing ; rising early, and getting the day's 
labors well under way before the breakfast 
hour. She will have, besides, the meals to 
attend to, but these are necessarily made 
simple and expeditious on that day, the 
mistress of the household usually finding it 
necessar}^ to assist in the cooking and dish- 
washing. 

Care should be taken to choose a plain 
dinner — steaks or chops, potatoes, and some 
read}'- made dessert. The afternoon is occu- 
pied in finishing the washing, hanging out 
the clothes, and getting the tea, which must 
be a meal easily cooked ; for the " tidjdng 
up " of the kitchen is yet to be done before 
the girl can rest. It will be a great assist- 
ance, in places where the visiting is suffi- 
ciently informal to permit it, if some mem- 
ber of the family open the door to callers 
on busy days. 

Tuesday, by general consent, is assigned 
to the v/ork of ironing ; and here it will 
usually be necessary for the mistress to 
" lend a hand," and aid in clear-starching 
and ironing the fine clothing. 

Wednesday is devoted to baking part of 
the cake, bread, and pies that will be needed 
during the week. In this work the mistress 
helps by washing the currants, stoning the 
raisins, beating the eggs, and making the 
light pastr}'. Often a lady who has a taste 
for cooking makes all the desserts, cakes, 
and pies. She should never consider it 
extravagant to supply herself with the best 
cooking utensils — egg-beaters, sugar-sifters, 
double-boilers, etc., and, if a good honse- 
keeper, she will find both pride and pleasure 
in her jars of home-made pickles and pre- 
serves. 

Thursday the maid must sweep the house 
thoroughly, for this work, if the carpets are 
heavy, requires strength. The mistress then 



dusts room after room, and, last of all, the 
servant follows with step-ladder to wipe off 
mirrors and windows. This is morning 
work, for the Thursday afternoon ont for 
the maid is an established institution. 

Friday is commonly occupied in general 
house-cleaning: scrubbing the floors, clean- 
ing the brasses and silver, scouring the 
knives, and putting linen-closets and draw- 
ers in order. 

Saturday is filled with baking bread and 
cake, perhaps with cleaning the yard or 
other out-of-door work, and in some house- 
holds with preparing the Sunday diimer; 
and the toil of the week closes with a thor- 
oughly swept and orderly house, a clean 
kitchen, and all the cooking done except 
the meat and vegetables for the Sunday 
dinner. 

Of course the routine given above will 
not suit all families ; many persons may pre- 
fer to make a different apportionment of their 
work ; but whatever the system fixed upon 
may be, it should be rigidly carried out, and 
the maid should receive all the help in her 
manifold duties that punctuality and order 
bestow. 

Under the most favorable circumstances 
it is a credit to any mistress to carry on the 
work of a house through the week, with 
three meals daih', and to accom]-)lish it slie 
must be capable of doing much of the light 
work herself and be careful to secure a stronir 

o 

and willing maid servant. 

Sweeping and Clean ine^. 

When preparing to sweep a room, it is 
important to begin ])y dusting all the 
bric-a-brac and carrying it to a place of 
safety. The smaller articles can be placed 
in a wide shallow basket kept expressly for 
this purpose, or on a tray. Next, with a 
soft cheese-cloth or other duster and a whisk, 
clean carefully all the upholstered furniture ; 
carrying out the small articles, and covering 
the larger ones with dusting sheets. The 
glass globes of gas fixtures must be washed 
in warm, soapy water, and rinsed in cold 
water, in which a little whiting has been 
dissolved. Shake the window curtains and 
fold them u]) as high as you can reach ; pin 
them there, taking care not to tear them ; 

435 



68 



THE MODEL COOK BOOK 



dnst the shades with a feather brush and 
roll them up as high as the}^ will go. 

Brush down the walls, carefully dust the 
picture frames, and then begin your sweep- 
ing. Use a whisk to rid the corners and 
the edges of the carpet of dust, then gently, 
but with a stead}^ stroke, sweep all the dirt 
into the middle of the room, and take it up 
in a dustpan. Repeat this operation to se- 
cure any dust that may have blown back. 
Should the carpet be very dusty, moist tea 
leaves or Indian meal, scattered over the 
floor before beginning to sweep, will gather 
up most of the fine dust and prevent its 
rising and settling on the walls, etc. It 
freshens and cleans a carpet wonderfully to 
wipe it thoroughly with a woolen cloth 
wrung out of water mixed with household 
ammonia. 

Ink stains in the carpet may be removed 
with salt. If they have dried, slightly 
moisten the salt with water, scatter it over 
the stains, and keep gently brushing it back 
and forth until it is quite black, substitute 
more salt, and so continue until all the ink 
is drawn out of the carpet and absorbed by 
the salt. If the ink is freshly spilled, you 
need not dampen your salt. 

Should your window panes need wash- 
ing in freezingly cold weather, it is best to 
do it with a soft cloth dipped in alcohol ; 
at other times a little whiting dissolved in 
the water adds to the brilliant transparency 
of the glass. In all cases polish with old 
newspapers. Having attended to your win- 
dows, carefully dust again the walls, pic- 
tures, gas-fixtures, and all cornices and 
moldings ; draw down your shades, unpin 
and drape your curtains ; fold up the dust 
sheets so as to gather up all the dust that 
has settled on them, and carry them from 
the room, which is ready now to be put in 
order. 

If you burn lamps, keep them scrupu- 
lously clean. Wicks soaked in strong vin- 
egar and dried before being used, will not 
smoke. Two or three times a year the part 
of the lamp containing the wick should be 
boiled in water in which washing soda has 
been dissolved ; this will improve the quality 
of the light and obviate the danger of an 
explosion. 

43^ 



Nickel-plated lamps must never be 
washed with soap, as this spoils the polish 
and makes them look like pewter. Wipe 
them, instead, with a soft cloth dipped in 
vinegar. Lamps are more satisfactory when 
attended to every day. 

Cleanliness About the House. 

It is very important that beds are prop- 
erly aired every day. The most effectual 
way to do this is to throw the clothes over 
a chair, and lift the mattress partly over the 
footboard. If a feather bed is used, pull it 
off upon a chair. Then open the windows 
and door so that a current of air can pass 
through the room, and let it remain so for 
several hours. Beds thus aired are always 
healthful, and will induce sound sleep in 
their occupants. Each member of the 
family should be taught to do this daily, 
boys as well as girls. They will reap the 
benefit of it through their lives, and be 
sure to have their children trained in the 
same way. 

A bed that is aired only occasionally 
will contract impurities from the body and 
cannot be fresh and sweet. Some persons 
hang the pillows out of the window, and 
this is an excellent plan if the dust is first 
brushed off the sill. 

"Attend," says a wise French writer, 
" as much to neatness as you do to econ- 
omy. Accustom girls never to suffer any- 
thing about them to be unclean or in 
disorder ; lead them to notice the slightest 
deiangement in a house ; say to them that 
nothing contributes more to economy and 
neatness than keeping things in their proper 
place. This may seem trifling, 3^et it leads 
to very im.portant consequences ; for then 
when anything is wanted there will be no 
difficulty in finding it, and when it is done 
with it wdll be returned to the place from 
which it was taken. This exact order 
forms the most essential part of neatness. 
For instance, a dish will not be soiled or 
broken if it is put in its proper place as 
soon as it has been used. The carefulness 
which makes us place things in order makes 
us keep them clean. Joined to all these ad- 
vantages is that of giving to domestics a habit 
of neatness and activity by obliging them to 
place things in order and keep them clean." 



THE MODEL COOK BOOK 



-69 



Dust is a constant enemy of domestic 
comfort, and is a great destroyer of furni- 
ture. Inhaled into the lungs it becomes one 
of the sources of disease. Miss Niehtin- 
gale remarks, with great truth : " Dusting 
in these days means nothing but flapping 
the dust from one part of a room to an- 
other, with doors and windows closed." 
A damp but not wet duster wall alone re- 
move dust without scattering it. 

Causes of Unwholesomeness. 

The healthiness or unhealthiness of a 
house depends greatly upon its degree of 
cleanliness. Dirty houses are always more 
or less unwholesome. In country places 
care should be taken that no puddles of 
dirty water remain close to the house, as 
they not only render the air damp, but 
cause much dirt to be brought in on the 
feet. Slops of dirt}^ water, tea-leaves, 
coffee-grounds, etc., should never be thrown 
out near the house, all decaying vegetable 
and animal matter being injurious. Cab- 
bage leaves, potato and apple-parings, and 
other waste vegetable matters, should never 
be thrown into the dust-bin. It is far the 
safest plan to burn them, which can always 
be done if they are first dried by throwing 
them at the back of the fire or in the ash-pit. 

The inside of a house becomes unclean not 
only from the dust carried in by the air and 
the dirt brought in by the feet, but from the 
odor given out by our skin and with the 
breath. This odor is absorbed by all porous 
substances, as the walls, floors, and ceilings, 
and gives Irise to that close, unwholesome 
smell which is present in all unclean houses, 
especially such as are overcrowded. No 
house with such a smell can possibly be a 
healthy place to live in. This animal efflu- 
vium is taken up by some substances much 
more readily than others. Walls that are 
covered with paper smell much more offen- 
sively than those that are painted. And in 
rooms where one paper has been pasted over 
another the whole thickness of paper may 
absorb it. Painted or lime-washed walls 
are much to be preferred to paper walls for 
crowded dwellings and for sleeping-rooms. 

Woolen garments, carpets, and curtains 
absorb such odors freely, and give tliem out 
for a long time. Rough wooden floors also 



take them up, and consequently require fre- 
quent washing. For this reason smoothed, 
waxed, or painted floors are preferable to 
rough wooden ones. 

The wholesomeness of a dwelling is 
much increased by frequently whitewashing 
such parts of it as can be treated in this 
manner — the cellar, storeroom, etc. The 
dirt and old whitewash should be first 
washed away with a brush and abundance 
of clean water. 

Care of Floors. 

Floors should not be scrubbed too fre- 
quently. Once a week is generally suffi- 
cient. In damp weather wet floors dry very 
slowl3^ and the house remains damp and 
cold for a considerable time. It is better, 
in all cases, to defer the scrubbing even for 
a week than to wet the floors on a damp and 
rainy day. In cases of illness this is par- 
ticularly important. It should be a fixed 
rule that floors, particularly those of sleep- 
ing-rooms, are to be scrubbed only on dry 
days. 

Bones, old shoes and boots, dirty woolen 
rags, and pieces of carpet are often allowed 
to lie about the house. These render the 
air impure, and consequently unwholesome, 
are exceedingly apt to become mouldy, har- 
bor vermin, serve as breeding- places for the 
clothes-moth, and retain tenaciously any 
infection to which they may have been ex- 
posed. Such things should always be got 
rid of; if not sold at once, they had better 
be given away, if of any value, or else burnt, 
rather than be kept to render the air of the 
house impure. 

Wash as often as convenient. Dirty 
clothes put by for weeks are more difficult 
to clean the longer they remain dirty ; they 
acquire a permanent bad color, and in damp 
places are apt to become mildewed antl 
rotten . 

Remove all stains as soon as possible ; 
leave nothing long enough to fix itself thor- 
oughly to the cloth ; wash out grease, gravy, 
fruit-stains, etc., before putting anything 
to one side. Fruit-stnins yield readily to 
bleaching-powder, especially if, after being 
])ut on, it is moistened with a drop of some 
acid, as vinegar or lemon ; but neither acids 
nor bleaching powder shonld be used with 

437 



70 



THE MODEL COOK BOOK 



colored things. Ink -stains should never be 
put into soapy or soda water or lye, as 
they directly become iron-molds ; but they 
should be instantly wetted with clean water, 



and may be at once removed by the appli- 
cation of a little salt of lemon or oxalic 
acid, which should be washed out imme- 
diately. 



HOUSEHOLD UTILITIES 



It is proposed, in the present section of 
our subject, to give practical advice on 
various questions of household utility, such 
as the care of clothing, the cleaning of soiled 
fabrics, the removal of stains, and other 
matters of importance which come up al- 
most daily in the experience of housekeep- 
ers- Perfumes constitute another matter of 
importance, and useful information about 
various other odds and ends of daily life ex- 
perience is given, suggestions which cannot 
fail to be of great utility to all who have the 
care of a fLimily on their hands. In life 
within doors endless questions of what and 
how to do under certain circumstances arise, 
and it is with these exigencies of daily life 
that w^e shall here deal. 

Care of Furs, Feathers and Woolen 
Goods. 

Man}^ things and substances are recom- 
mended for the destruction of injurious in- 
sects. Pliny says that the Romans used 
citron to preserve their woolen garments 
from moths. We have found that the in- 
sects which injure furs, feathers, and woolen 
goods may be destroyed by the Indian 
chestnut, cloves, walnut leaves, or common 
salt. Still more useful as preservatives are 
cedar chips, pepper, and camphor (in large 
pieces, for when broken it loses strength). 

Whatever the remedy selected, it is nec- 
essary in the first place to carefully shake, 
beat and brush the furs (against the grain), 
and all other articles which are to be put 
away when the season is over. They should 
then be sprinkled with pepper or camphor, 
and wrapped in a cloth which has been 
washed in lye water. Close the parcel care- 
ully, and place in a chest into which some 
insect powder has been sprinkled. It is 
well to put away feathers in empty cigar 
boxes. 

If one owns a cedar chest, or has closets 
which are wainscoted with cedar, it is suf- 
438 



ficient to hang up the articles after having 
well brushed and shaken them. 

Other methods may be employed to get 
rid of moths. A liquor of one quart of 
alcohol and the same quantity of essence of 
turpentine, and sixty-five grammes of cam- 
phor, is sometimes used. This should be 
kept in an earthenware jug, and well shaken 
before using. When the winter garments 
are put away, soak pieces of blotting paper 
in the liquid, and scatter among the furs and 
flannels, which should be rolled up in white 
cloths. Place one layer at the bottom, one 
above the article, and one at each .side. 

If one has no such chest, then, after 
having shaken and brushed the articles, fold 
them separately in linen paper, sprinkle 
with pepper and camphor, roll each parcel 
in newspaper, do the package up in white 
cloth, and hang in a closet or dark room. 

Clean furs by rubbing them against the 
grain with heated bran. Use magnesia for 
white furs. 

Cleaning of Lace. 

Fine laces should be washed as sel- 
dom as possible ; but when it is necessary, 
most women prefer to have them washed 
under their own eyes. Make hot soap 
suds with rain water and glycerine soap. 
The laces, after having been rolled on 
a glass bottle under a band of linen, must 
be put in the suds and remain there for 
twelve hours. Renew the soap suds three 
times, plunge the bottle into soft and 
clear water, and take it out immediately. 
The soap which remains serves to give some 
stifinCvSS to the lace when pressed by a hot 
iron. Pin each point down under a fine 
muslin, and iron on the wrong side. When 
all is finished, raise each flower b\^ a suitable 
pointed instrument. 

Laces may be bleached by being exposed 
to the sunlight in soap suds. The points 
are afterward dried on a cloth to which they 
are pinned. They are then rubbed carefully 



THE MODEL COOK BOOK 



71 



by the aid of a sponge dipped in soap suds 
of glycerine soap . First clean one side, and 
then the other. Rinse in clear water, in 
which a little alum is dissolved, to remove 
the soap. 

A little rice water should be passed over 
the wrong side of the lace with a sponge ; 
then it is to be ironed, and when finished 
the flowers should be picked out as in the 
above method. If the lace is not very much 
soiled, it can be cleaned with bread crumbs. 

As for cream-colored laces, they should 
be boiled for one hour in soapy bluing- 
water, then taken out and the operation re- 
peated tv/ice, always in fresh water. The 
third time there should be no bluing in the 
water, and it should not be rinsed. The 
lace should afterward be put in gum water, 
with a little brandy and alum dissolved in 
it. Then powder lightly with sulphur 
flour and iron while damp. 

Valenciennes should be folded together 
in a regular length, sewed in a sack of fine 
white linen, and soaked in olive oil for 
twelve hours. Afterward put some sliced 
pure soap in water and boil the sack con- 
tainins: the lace for fifteen minutes. Rinse 
w^ell, dip in a thin rice w^ater, then rip open 
the sack and pin down the lace to dry. 
Iron it under a muslin cloth. 

Black laces should also be folded in a 
short package and kept in place by stitching 
at the top, in the middle, and at the bottom. 
Dip the lace in beer and roll it with the hands, 
not rubbing too much to clean it. When it 
is taken out of the beer, press it between the 
hands without wringing, then roll it in a 
cloth. Iron it after it has been partly dried, 
according to the desired stiffness. To iron 
it, stretch it on a thick flannel, and let it re- 
main there. Cover it with a thin piece of 
muslin to prevent the iron from making it 
glossy. 

When gowns trimmed with lace are put 
away, cover the lace with silver paper. 

To cleanse silver laces and braids, put 
them in a sack of white linen, which dip into 
one pint of water, adding sixty grams of 
soap. Boil well, and rinse in cold water. 
Apply a little spirits of wine to the tarnished 
places . 



Cleaning Woolen Goods. 

Clean rose-colored cashmere by washing 
in cold soapsuds. If you attempt to put 
dye in the water, the material will ])e spoiled. 
Rinse well in cold water, and dr}^ in the shade. 

To clean white serge, use a decoction of 
soapwort roots. The gown when washed 
will be white and soft to the touch. Soap 
hardens stuff goods, and makes them yellow. 

Knitted or crocheted garments should be 
washed in the following manner : cut one 
pound of soap in thin slices, and melt in a 
little water until it has the consistency of 
jelly. When the preparation has cooled, 
beat it up with the hand, and add three spoon- 
fuls of grated stag's horn. Wash the whole 
material in this mixture, and rinse well in 
cold water. If necessary, dip the articles a 
second time in salt water to fix the color. 
Place before the fire ; stir frequently in order 
to let the dampness evaporate ; be sure not 
to stretch the articles out to dry. 

To clean a faded black cashmere, rub it 
width b}^ width with a sponge soaked in a 
solution of alcohol and ammonia, equal 
parts, diluted with hot water. 

Wash merinos and cashmeres in warm 
water into which Irish potatoes have been 
scraped. Rinse in good soft water. These 
materials should not be wrung out. They 
should be spread smoothly on a line where 
they may drip, and should be allowed to be- 
come partly dry before ironing. 

Black merinos, cloaks, gentlemen's 
clothes, or woolen goods generally, may be 
cleaned with carbonate of ammonia, which 
must be poured into boiling water and 
allowed to become cold. Meanwhile, brusli 
the stuff thoroughly with a hard brush, lay- 
ing it upon a large newspaper, and brushing 
both sides, where possible. 

Then take a large piece of black cloth or 
other material, dip it into the liquid, and 
wash the stuff well. If the fabric be cloth, 
care must be taken to wash it the rioJit icaw 
so as to keep it sf?ioof/i. When washed, fold 
the material in half, and place it in a clean 
towel, layini; one piece over the other in 
case the garment has been taken to pieces. 
Iron the wrouir side, laying the stuff on a 
thickly folded blanket or slieet. with a thin 
sheet of paper, or other thin material, over 

439 



72 



THE MODEL COOK BOOK 



the blanket or sheet. Iron each piece on ' 
the wrong side until quite dry. Then fold 
the pieces, but be careful not to fold so as 
to crease them, especially cloth. Gentle- 
men's clothes can be cleaned in this way 
without taking to pieces, or ironing, unless 
convenient. Vest and coat collars are 
easily renovated, and grease spots and white 
seams removed. 

Colored Fabrics. 

Nearly all colored fabrics stain the water 
used to clean them, and that without losing 
their own brightness in any way. No article 
of a different color should be plunged into a 
wash or rinse so stained, and no colored 
article should be rinsed in a blued lather. 
Scarlet is particularly likely to color wash 
water. 

Colors are often improved by the use of 
certain substances in the wash or rinse- 
Sugar of lead has the credit of fixing all 
colors when first cleaned, and may be used 
with those likely to run. To brighten 
colors, mix some ox-gall with the water. 
Of course the quantity must be regulated by 
the quantity of suds in the wash and rinse. 
For buff and cream-colored alpaca or cash- 
mere, mix in the wash and rinse a small 
quantity of friar's balsam for one skirt. 
For a dress of black materials, use a little 
ammonia in the wash and rinse. For violet, 
also put ammonia, or a small quantity of 
soda, in the rinsing water ; but it must be 
borne in mind that some violets and mauves 
fade in soda. For green, use vinegar in the 
rinse, in the proportion of two tablespoon- 
fuls of vinegar to a quart of rinse. For 
blue, to one dress, put a good handful of 
common salt in the rinse. For brown and 
gray, use ox-gall. For white, blue the 
water with laundry blue. 

Blankets may be similarly dealt with. 
Pull them out well, while wet, in both di- 
rections, two persons pulling. When half 
dry it is a good plan to take them off the 
line and pull them again ; and when quite 
dry, give them a little more pulling out. 
This keeps them open and soft. Never use 
soda to them, and never rinse them in plain 
water or rub on soap. 
440 



Flannels. 

It is very important, in washing flannels, 
to prevent shrinkage. The articles should 
be ivashcd and 7^i)iscd in water of the same 
temperature, and not allowed to cool be- 
tween. Do not rub soap on the goods. 
Use a strong suds, about as hot as the hands 
can bear ; rub through two soapy waters ; 
wring out and rinse in plenty of warm, 
clean water ; then in another water of same 
temperature, blued a little. Wring, shake 
well, and hang up, but not in a freezing air ; 
better dry them in the house, unless a 
warm sun is shining. Flannels should dry 
quickly. 

Colored flannels should not be washed 
in the water after white clothes, or when 
dry they will be found covered with lint ; 
they had better be washed in a separate 
water. Blue flannel requires bran water 
without soap. When rinsing, throw a hand- 
ful of salt in the water to preserve the color. 
Flannels that have become yellow from bad 
washing, may be whitened by soaking them 
in a lather made of a quarter pound of soft 
soap, two tablespoonfuls of powdered borax, 
and the same quantity of carbonate of am- 
monia, dissolved in five or six gallons of 
water. 

Care of Muslins. 

Muslin dresses, even of the most delicate 
colors, can be cleaned in ten minutes or a 
quarter of an hour, without losing their 
color. Melt half a pound of soap in a gallon 
of w^ater ; empty this into a washing tub ; 
place nearby two other large tubs of clean 
water, and stir in one a quart of bran . Put the 
muslin in the soap, turn it over, and knead 
it for a few minutes; squeeze it out well, 
and rinse for some minutes in the bran, and 
for two minutes more in clear water. Then 
hang between two lines. In the case of a 
colored pattern on a white ground do not 
use blue. 

In starching colored muslins use white 
starch, made with boiling water. Dip the 
dress in this, and, after drying, rinse quickly 
in clean water. Sprinkle and roll, and 
afterwards iron with very hot irons. 

For white muslins, lace curtains, etc., 
proceed as above, but use blue in the starch. 



THE MODEL COOK BOOK 



73 



Morning cambric dresses may be cleaned in 
the same way as mnslins, but may need 
some rubbing. Chintz ma}^ be cleaned in 
the same manner. 

There are certain advantages in this pro- 
cess, which is so rapid that the colors have 
not time to run, the faVjric is not rubbed or 
strained, and the work is done so quickly 
as greatl}^ to reduce the labor involved. 

Silks. 

Lay the silk smoothly on a clean board, 
rub soap upon it, and wipe it with a piece 
of velvet. Never brush it ; the brush ruins it. 
When it has been in this manner cleansed 
from grease and dirt, it should be washed 
on both sides with clean cold water. A 
little alum in this water will prevent the 
colors from spreading. Should there be 
any patches of grease upon the silk, the}^ 
should be removed with ammonia or a little 
camphine and alcohol. Folding or wring- 
ing silk when wet must be carefully 
avoided, since creases made in wet silk 
never disappear; and, in like manner, hot 
sicds must not be used for washing silk, as 
it will in most instances remove the colors. 

Silks are easily cleaned if one knows 
how to work carefully. Mix the following 
well together : Fifty grams of honey, as 
much soft soap, one gill of brandy. Rip 
the gown, place in cold water spread on a 
table, and rub well with a brush dipped in 
the mixture. Rinse three times in a pail 
of water, into which sixty- five grams of 
gum have been dissolved. Let the garment 
drip without being wrung, and iron on the 
wrong side. 

Another recipe : Grate five Irish pota- 
toes in clear cold water. If the silk is thin , 
slice the potatoes instead of grating. Wash 
them well before grating or slicing. Let 
the prepared water stand for twenty-four 
hours before using. Then strain the liquid. 
Dip the silk in without rumpling it ; spread 
it on a table, wipe both sides with a clean 
towel, and iron on the wrong side. 

Grease stains may be removed either 
with chalk, magnesia, or ether, or with the 
yolk of an &gg and water. Clean white 
brocaded silk with bread cruml^s. Plain 
silk requires the following process : Dis- 
solve soft soap in water as hot as the hands 



can bear ; rub the silk between the hands in 
the soapy water ; rinse in warm water, and 
dry by pinning on a cloth. 

Nothing is so good for l)lack silk, and, 
in fact, for many materials, as beef gall. 
Throw the gall-bladder into as much boiling 
water as you care to use. Spread the n.ia- 
terial on a table, and with a sponge dipped 
in the liquid clean the silk on ]:)oth sides. 
Rinse in clear water, still on the table, on 
both sides with a sponge. Dissolve a little 
gum arable or gelatine in the water, moisten 
the sponge with it, and pass it over the 
wrong side of the silk. Pin the silk on a 
cloth to dry it. 

A good way of removing grease stains 
from black silk is to rub them ver}^ vigor- 
ously with a piece of brown wrapping 
paper. 

Velvets. 

Velv^et garments which have been stained, 
or worn, or have grown glossy, may h^ reno- 
vated so as to look new. The garment must, 
of course, be ripped, breadth by l^readth, piece 
by piece. Then put l)urning coals in a chaf- 
ing dish, and place on this dish a platter of 
thick brass. When it is very hot, cover it 
with a thickly folded cloth dampened in 
boiling water. Spread on this cloth the 
velvet, wrong side out. Do not ])e fright- 
ened if you see a black vapor arise. Pass a 
brush very lightly over the velvet. Let it 
dr}^ stretched smoothly on a table. 

When the velvet has been crushed, turn 
it wrong side out, and hold it above boiling 
water, exposed to the vapor. Brnsh it 
against the grain. 

Before putting away gowns, mantles, 
plush or velvet jackets, the dust should be 
removed. To do this, spread some fnie 
white sand over the material. Inrush it un- 
til the last grain of sand has disappeared. 
If nuid stains are on the garment, dilute 
beef gall and a little spirits of wine in boil- 
ing water. Wet a soft ])rush in the mix- 
ture, and rub the stain, repeating as often 
as necessary. Apply to the back of the 
material a thin solution of gum. 

Veils, Hats, Htc. 

Wash faded ri])i)ons in cold soapsuds. 

.Rinse, shake out. spread on the iruning-board, 

and cover with nuislin, ironing while damp. 

441 



74 



THE MODEL COOK BOOK 



Women in mourning frequently discard 
long crape veils and trimmings, not because 
they are ruined by the rain, but because 
they do not know how to care properly for 
this material when it is wet. It should be 
dried immediately, spreading it out, but not 
near the fire. If it is stained with mud, 
clean it with cold water, and dry away from 
the fire, air, and sunshine. English crape, 
when it has become limp, should be damp- 
ened with brandy, then rolled on a roller. 
Moisten it at each turn, and evenly through- 
out. Milk may also be used to dampen 
crape and to restore its color, but the crape 
should be carefully sponged afterward wdth 
water. 

Black thread stockings may be washed 
as follows : Never use soap, but a suds 
made of a teacupful of bran inclosed in a 
muslin bag, thrown into warm water, and 
well stirred. First wash the stockings in 
this preparation. On taking them out of 
the water, roll them in a towel, pressing 
strongly, and dry quickly near the fire, not 
in the air. 

If this precaution be taken, the stock- 
ings will retain a fine black color, and never 
grow dingy. If they are neglected and be- 
come rusty, the color can be restored by 
boiling them in one quart of water, into w^hich 
a few chips of logwood have been thrown. 

Felt hats which have been wet should 
be brushed before dr3dng. Rip off the trim- 
mings ; begin brushing at the border, and 
continue turning, always on the same side, 
until the center is reached at the very top. 
Place the hat on a mold and let it dry be- 
fore putting it away. It will be as fine and 
beautiful as when new. 

In putting gowns away for the season, 
wrap them in blue paper tightly sealed. 
White silk skirts should be placed in a sec- 
ond covering of muslin, and the bodices put 
away in cases or boxes. Fold the trains 
their full length. 

To cleanse the collars of garments, dis- 
solve one part salt in four of alcohol. Apply 
Avith a sponge and rub well. 

Cloth, serge, felt hats, may all be cleansed 
by dipping a hard l)rush, which has short 
hairs, into spirits of ammonia. Rub until, 
the grease spots disappear. 
442 



Laundry Work. 

In washing clothes, dissolve pipe-clay in 
the water, a cent's worth to four gallons. 
It will be found to clean clothing with halt 
the labor, and considerably less soap, while 
the colors of the clothes are improved. Pe- 
troleum dissolved in the water is also of 
great utility, saving much of the labor and 
soap and yielding superior results. 

Chintzes should always be washed when 
the weather is dry and sufficiently warm 
not to freeze them. If necessary to wash 
them in wet or very cold weather, it is bet- 
ter to dry by the kitchen fire than to run 
the risk of spoiling the colors by outdoor 
drying. 

To Wash Chenille Curtains. — Two 
ounces ether sulphate, two ounces borax, 
two ounces soda, one cake ivory soap ; 
shave soap and let dissolve in warm water, 
then add all the ingredients to sufficient 
warm water to wash curtains in. Do not 
rub on board, but dash up and down until 
they are thoroughly clean. Do not wring 
them, but squeeze out of the water, and 
hang lengthwise in a shady place. Then 
take a whisk broom and brush until dry. 
Do not go near the fire, as ether is a danger- 
ous explosive. 

To Clean Kid Gloves and Shoes. — An 
easy way to perform this is to stretch the 
glove in some way as on the open hand, 
and rub it carefully with moistened flannel, 
having first placed a little powdered soap 
on the flannel. After the dirt has been 
thus removed, the glove should be dried by 
rubbing with dry flannel. 

To clean ladies' kid boots, dip a rag in 
almond oil and remove all the mud, drying 
as you go, and never leaving the leather 
moist. Polish with a clean rag and more oil. 
The dulness left by this process may be re- 
moved by rubbing with the palm of the 
hand. Kid may be both cleaned and pre- 
served in this manner. 

The Removal of Stains. 

Ink stains on woolen goods and cloth 
may be removed with oxalic acid, diluted, 
or rubbed over with strong vinegar, so that 
it may not injure the stuff. This acid liaS; 
however, the disadvantage of being very 



THE MODEL COOK BOOK 



75 



poisonous, and must be used with caution. 
Citric and tartaric acids, which are harm- 
less, and answer the purpose as well, are to 
be preferred, especially as they may be used 
on the most delicate fabrics without any 
danger of injuring them. Thev may also 
be employed to remove marks of ink from 
books, as they do not injure printing-ink, 
into the composition of which iron does not 
enter. 

Lemon juice, milk, the juice of ripe 
tomatoes, etc., are good for ink stains on 
white goods. If the ink be spilt on a carpet 
or table cover, the stain should immediately 
be rubbed with a moistened cloth, the rub- 
bing being continued over and beyond the 
stain until the ink marks have disappeared. 
If this be done very promptly, the stain may 
be entirely removed. The work may be 
completed with a second wet cloth. 

In case the color of the material is de- 
stroyed by an acid used in removing ink 
stains, or through accident, it ma}^ be re- 
stored by rubbing the spot wdth ammonia. 
In the case of varnish or paint stains, rub 
with benzine or turpentine. If the stain is 
old use chloroform, but be very careful in 
its use. To remove blood stains, saturate 
with petroleum and wash in hot water. 
Grease spots from dripping candles may be 
removed with cologne water. 

Grease spots are the most disagreeable 
stains. They always spread, and are more 
offensive than others. Fortunately, there 
are many ways for getting rid of them. 

Before attempting to remove stains from 
woolen goods, place on them a piece of 
absorbent paper, pass a hot iron over it, and 
then use ammonia and soapsuds. Chloro- 
form is successfully used, and also a mix- 
ture of alcohol and ammonia. These spots 
may be also dampened with ammonia 
water, and ironed under a piece of white 
paper. 

Rub the stain with chalk on the wrong 
side of the cloth, allowing it to remain on 
all day. Many persons keep the following 
preparation to remove stains whenever 
needed : Make a stiff paste of Fuller's earth 
and vinegar. Roll into a ball and dry it. 
To use it scrape the ball on the stain, which 
must first be moistened ; allow it to dry, and 
then remove the stain with warm water. 



Here are three formulae for removing 
stains : 

First. Essence of turpentine, very pure, twen- 
ty-six grams ; alcohol at forty degrees, thirty one 
grams ; sulphuric ether, thirty -one grams ; pour 
into the bottle, cork, and shake well. To use 
the mixture, place the material to be cleaned on 
a piece of thickl}' folded white cloth. Wet the 
stain thoroughly with the preparation, and rub 
lightly with a fine cloth. If the stain is an old one, 
warm the material. 

Second. Mix ammonia and ether and alcohol, 
in equal parts, thoroughly ; place on the stain a 
piece of blotting-paper ; moisten with a, sponge 
dipped in water, to make it more absorbent ; wet 
it with the mixture, and rub the stain. It will 
disappear in an instant. 

The following will remove a stain of an}- kind : 
Pour into a large-necked bottle two quarts of pure 
spring water ; add a lump of ashes of old lees of 
wine, about the size of a nut, a lump of potash, 
two sliced lemons. Allow this to stand for twenty- 
four hours. Filter the liquid, and keep in well- 
corked bottles. When you wish to remove the 
stain, wet it with the preparation, then rub the 
spot with fresh water. 

Marble and Furniture Polish. 

A good marble polish is the following : 
Melt over a slow^ fire four ounces of white w^ax , 
and, while still warm, stir into it an equal 
w^eight of oil of turpentine. When these are 
fully combined, put the compound into a bot- 
tle or other vessel, which must be kept well 
corked when not in use. A little of the 
above put upon a piece of flannel and well 
rubbed upon the marble will bring the sur- 
face to a fine polish. 

To polish furniture, prepare white wax 
and oil of turpentine as above directed. A 
small quantity applied with flannel or other 
woolen cloth, and well rubbed in, is excel- 
lent for mahogany and walnut. If a yel- 
lowish tint is desired for light-colored wood , 
put into the turpentine in advance a small 
quantity of quercitron, or dyer's oak, and 
let stand for two days. To give a reddish 
tinge, a little alkanet may be used in the 
same manner as the quercitron. 

For another furniture polish take one 

a half ounces each of alcohol and butter of 

antimony, one-half ounce of nuiriatic acid, 

eight ounces of linseed oil, one-half pint of 

cider vinegar ; mix these cold and apply 

with Canton flannel, then rub with dry 

Canton flannel. 

443 



76 



THE MODEL COOK BOOK 



Recipes for Cleaning. 

Steps and Flag=stones.— Where there 
are large flights of stone steps and broad 
pavements of flag-stones, the process of 
cleaning is a tedious one. To clean with 
hearthstone, or caked whiting, as usual, 
gives a smeary appearance, and washes 
off" with the first shower. The following 
preparation is preferable alike for its ap- 
pearance and as a labor saving appliance, 
as it need be used but twice a week, 
washing being sufficient for the remaining 
days : Take a gallon of water, and color 
with stone-blue to a deep tint. Boil in 
this a pound of white size, and dissolve in 
the mixture a quarter pound of whiting and 
three cakes of pipe-clay, stirring well. Wash 
the steps rapidly with this solution, and 
finish with clean water in the usual way. 

Damp Walls. — Damp walls may be dealt 
with in the following manner : Mix two 
quarts of tar with two ounces of kitchen 
fat, and boil together for a quarter of an 
hour. Then add some slaked lime and very 
finely pounded glass. The lime and glass 
must be in the proportion of two to one, and 
thoroughly mixed. Apply immediately, as 
the mixture soon sets and becomes hard. A 
coat an inch thick will usually quite over- 
come the dampness, though in extreme cases 
two coats may be necessary. 

To Clean Soiled or Stained Furniture. 
— Use spirits of turpentine, and afterwards 
polish with linseed oil colored with alkanet 
root. If, however, the furniture is badly 
stained or inky, it .should be washed with 
sour beer or vinegar, warm. Afterwards 
rub the stains with spirit of salts, which 
will remove them. The wood may then be 
polished, with linseed oil colored with 
alkanet root, or with beeswax, dissolved in 
turpentine, with a little copal varnish or 
resin added. 

New mahogany may be given the dark 
tint of old by washing with various sub- 
stances. Soap and water will darken some- 
what, but oil is more efiicacious ; if a very 
dark tint is desired use lime w^ater. 

Pai?it may be cleaned with the following 

preparation : Mix one pound of soft soap, 

two ounces of pearlash, one pint of sand and 

one of table beer. L,et these simmer together 

444 



till fully incorporated, and use the mixture 
in the manner of soap. 

Another cleaning mixture may be made 
by grating four potatoes to a pulp and mix- 
ing with a quart of water. After stirring, 
let the pulp settle and pour off the water. 
This must be applied with a sponge. 

To Clean Decanters and Water-bottles. 

When these, from containing hard water 
for a considerable time, have become coated 
in the interior with a deposit of carbon- 
ate of lime and other impurities, the easiest 
way is to use about a teaspoonful of hydro- 
chloric acid, rinsing the bottle with it. 
It will be found that the instant the acid 
comes in contact with the deposit it removes 
it, a clear solution of chloride of calcium 
being formed. The bottle should then be 
rinsed in plenty of clean water. After a de- 
canter has held port or other wines for a 
long period, a deposit of coloring matter 
will cover the interior surface of the glass. 
This may be easily cleaned off by a little 
sulphuric acid, in the manner above de- 
scribed. 

Cleaning Copper Utensils. — These can 
be given a clean, bright surface by the use 
of nitric acid. The desired surface is thus 
obtained quickly and with little trouble. 
But there is the objection that a consider- 
able quantity of nitrous fumes are given 
off, and these red vapors are at once ex- 
tremely disagreeable, and very prejudicial 
to health. Their production may be pre- 
vented by adding a little solution of bichro- 
mate of potash to the dilute nitric acid. 
This is found to answer perfectly, the 
copper surface being made clean and bright, 
without disengagement of vapors . 

To Clean and Brighten Brussels Car- 
pets. — Take a fresh beef-gall, break it into 
a clean pan ; pour one-half into a very 
clean bucket, and nearly fill it with luke- 
warm water ; take a clean, coarse cloth, and, 
having brushed the carpet well, rub it hard 
with the cloth thoroughly wet with gall- 
water ; do a small piece at a time ; have 
ready a dry coarse cloth, and rub the carpet 
dry ; so proceed until the whole carpet is 
cleaned. A few drops of carbonate of am- 
monia, in a small quantity of warm rain- 



THE MODEL COOK BOOK 



-77 



water, will change, if carefully applied, dis- 
colored spots upon carpets, and indeed all 
spots, whether produced by acids or alkalies. 
If one has the misfortune to have a carpet 
injured by whitewash, this will immediately 
restore it. 

Another recipe {or cleaning carpets is two 
and one-half bars Ivory soap, one half-pound 
powdered borax, one-fourth ounce glycer- 
ine ; shave soap fine, put in four gallons soft 
water ; heat till dissolved, then let cool 
enough to use. 

Grease on a carpet, if not of long-stand- 
ing, can be readily disposed of by washing 
the spot with hot soapsuds and borax — half 
an ounce of borax to a gallon of water. 
Use a clean cloth to wash it with, rinse in 
warm w^ater^ and wipe dry. 

To Clean Paper=Hangings. Take small 
pieces of stale bread, about two da3^s old, 
commence at the top of the room , and with the 
crustwipelightly downward abouthalf a yard 
at each stroke, till the upper part of the hang- 
ings is completely cleaned all around, and 
so continue until the whole is gone over. 
This operation, if carefully performed, will 
frequently make old paper look almost equal 
to new. Great caution must be used not to 
rub the paper hard, nor to attempt cleaning 
it the cross or horizontal way. The dirty 
part of the bread must each time be cut 
away, and the piece renewed as often as 
necessary. 

To Extract Grease from Papered Walls. 
— Dip a piece of flannel in spirits of wine, 
rub the greasy spots gently once or twice, 
and the grease will disappear. 

Oil=Marks on wall-paper, or the marks 
where inconsiderate people rest their heads, 
are a sore grief to good housekeepers, but 
they can be removed without much trouble. 
Take pipe-clay or fuller's earth and make it 
into a paste about as thick as rich cream 
with cold water ; lay it on the stain genth- , 
without rubbing it in ; leave it on all night. 
It will be dry by morning, when it can be 
brushed off, and, unless an old stain, the 
grease-spots will have disappeared. If old, 
renew the application. 

To Remove Stains in Tables. — Wash 
the surface with stale beer or vinegar ; the 



stains may then be removed by rubbing them 
with a rag dipped in spirits of salts. To re- 
polish, proceed as you would do with new 
work. If the work ])e not stained, wash the 
surface with clean .spirits of turpentine, and 
repolish it with furniture oil. 

To Clean Paint, smear it over with 
whiting mixed to the consistency of com- 
mon paste in warm water. Rub the surface 
to be cleaned briskly, and wash off with pure, 
cold water. Grease spots will in this way 
be almost iristantly renio\'ed, as well as 
other filth, and the paint will retain its bril- 
liancy and beauty unimpaired. 

Removal of Dry Putty.— The difiiculty 
of removing hard putty from a window-sash 
can be obviated with great readiness by 
simply applying a piece of heated metal, 
such as a soldering-iron or other similar im- 
plement. When heated (but not red hot), 
the iron is to be passed slowly over the putty . 
thereby rendering the latter so soft that it 
can be cut or scraped off without difficulty. 

To Clean Straw Hatting. — Wash as 
seldom as possible, but when it is necessj;>ry 
to do so use salt and water. Salt prevents 
the matting from turning yellow. Dry as 
fast as you wash, and wash but a little at a 
time. 

To Remove Mold from Fabrics. — Rub 
them over with butter, and then apply pot- 
ash moistened in a little water, and rui) the 
spot until all traces of it disappear ; then 
wash in plenty of water to take out the pot- 
ash ; or the moldy spot may be wetted with 
yellow sulphide of ammonia, by which it 
will be immediately blackened. After a 
couple of minutes wash it off", and remove 
the black stain with cold, weak chlorohydric 
acid ; then wash well with warmish water. 

Cleansing Picture Frames. — Black 
walnut frames will become dull and rusty- 
looking. They may l)e renewed by first 
brushing thoroughly with a stiff" brush to re- 
move dust, and then applying pure linseed 
oil with a proper brush ; in the absence of a 
brush, a piece of new ])leached muslin will 
answer the purpose. 

To Clean Mirrors, Look in.fi:=G lasses, 
Etc. — Take a soft sponge, wash it well in 
clean water, and squeeze it as dry as 

445 



ys 



THE MODEL COOK BOOK 



possible ; dip it into some spirits of wine and 
rub over the glass ; then have some powder- 
blue tied np in a rag, dust it over your 
glass, and rub it lightly and quickly with a 
soft cloth ; afterward finish with a silk hand- 
kerchief. 

To Take Stains Out of Harble.— Mix 

unslaked lime in finest powder with the 
strongest soap-l3^e, pretty thick, and in- 
stantly with a painter's brush lay it on the 
whole of the marble. In two months' time 
wash it off perfectly clean ; then have ready 
a fine thick lather of soft soap, boiled in 
soft water ; dip a brush in it and scour the 
marble. This will, with very good rubbing, 
give a beautiful polish. 

To Take Iron Stains Out of flarble.— 

An equal quantity of fresh spirits of vitriol 
and lemon-juice being mixed in a bottle, 
shake it well ; wet the spots, and in a few 
minutes rub with soft linen till they dis- 
appear. 

Marble can be nicely cleaned in the fol- 
lowing manner : Pulverize a little bluestone, 
and mix with four ounces of whiting ; add 
to these four ounces of soft soap and one 
ounce of soda, dissolved in a very little 
water. Boil this preparation over a slow 
fire fifteen minutes, stirring all the time. 
Lay it on the marble while hot with a clean 
brush. Let it remain half an hour; then 
wash off in clean suds, wipe dry, and polish 
by quick rubbing. If marble is smoked or 
soiled, either by bituminous coal or too free 
use of kindling wood, Spanish whiting with 
a piece of washing soda, rubbed together 
and wet with only enough water to moisten 
and make them into a paste, will remove the 
grease and smoke. Dip a piece of flannel in 
this preparation and rub the spots while the 
paste is quite moist. Leave the paste on for 
hours, and, if need be, remove it and renew 
with fresh paste. When the spots disappear, 
wash the place with clean hot soapsuds, 
wipe dry, and polish with chamois skin. 

To Take Bruises Out of Furniture. — 

Wet the part with warm water ; double a 
piece of brown paper five or six times, soak 
it and lay it on the place ; apply on that a 
hot flat-iron till the moisture is evaporated. 
If the bruise be not gone, repeat the process. 
446 



After two or three applications the dent or 
bruise will be raised level with the surface. 

Lamp=Chimneys can be prevented from 
cracking, when exposed to the burning 
flame, by first placing them in a vessel of 
cold water and bringing this to a boil over 
the fire, then removing the vessel and allow- 
ing it to cool before taking out the cylinder. 

To Remove Glass Stoppers. — When the 
stopper of a glass decanter is too tight, a 
cloth wet with hot water and applied to the 
neck will cause the glass to expand, and 
the stopper may be removed. In a phial 
the warmth of the finger may be sufficient. 

Household Pests. 

To Destroy Crickets or Roaches. — Put 

some strong snuff in the cracks and holes 
in which they hide. The parings of cucum- 
bers will, if strewn about near their holes, 
drive them away. Roaches devour greedily 
flour paste, and die while eating it, if into 
half a pint of it, while hot, a dime's worth 
of phosphorus is stirred with a stick. 

To Destroy Flies. — Take strong green 
tea, sweetened well, and set in saucers about 
the places where they are most numerous. 
To destroy them in this way is preferable to 
the use of fly-papers, which catch the insects 
alive, and cause them to die a slow death. 

Rat Poison. — A tasteless, odorless, and 
infallible rat poison is made as follows : 
Mix carbonate of barytes, two ounces, with 
grease, one pound. It produces great thirst, 
consequently water must be set by it, for 
death takes place immediately after drink- 
ing, not giving them time to go back to 
their holes. Be sure no other animal can 
get at it, except rats and mice, for it is a 
most deadly poison. 

Persian Insect Powder is an unfailing 
bed-bug poison. It is not poisonous, but 
none the less is sure death to all insects. It 
is blown with an insect gun into all cracks, 
crevices, and places where bugs can find an 
entrance. This has been tried and found to 
be efficacious in hundreds of instances. To 
wash bedsteads with coal oil will also clear 
them of bugs . 

To Get Rid of Ants. — Wash your shelves 
down clean, and while damp rub fine salt 



THE MODEL COOK BOOK 



79 



on them quite thick ; let it remain on them 
for some time, and red ants will disappear. 

Another remedy for ants may be made 
of half a pound flour of sulphur and four 
ounces potash. Put them over the fire in 
an earthen pan till they dissolve and unite. 
When cold, beat them to a powder, put a 
little of this into water, and sprinkle the in- 
fested places. The ants will leave. 

An Insect Remedy. — Dissolve two ounces 
of alum in three or four quarts of water, 
letting it remain over night, until the alum 
is thoroughly dissolved. Then apply it, 
boiling hot, wdth a brush, to every joint or 
crevice that is infested by ants, roaches, 
bed-bugs, etc. Brush all the cracks in the 
floor and mop-boards. Keep it boiling hot 
while using. 

Rats and Mosquitoes. — A bottle of the 
oil of pennyroyal, left uncorked in a room 
at night, will dispose of mosquitoes. Not 
one will be found in the morning. Rats 
may be dealt with by mixing potash with 
meal and throwing it into their holes. If a 
rat or a mouse gets into the pantry, stuff 
into its hole a rag saturated with cayenne 
pepper. That pathway to the pantry will 
be deserted. 

Other Recipes. 

A Simple Disinfectant. — Put into a 
saucer some fresh-ground coffee, and in its 
centre place a small piece of gum camphor, 
which set on fire with a match. As it 
burns add coffee enough to burn with it. 
It gives a very pleasant perfume, much 
more agreeable than that of pastiles, and it 
is much cheaper. 

Glass and China Cement. — Curdle a 
half pint of milk with the same quantity of 
vinegar ; separate the curd from the whey, 
and mix the latter with the whites of four 
or five eggs, beating them well together. 
Add a little quicklime, through a sieve, to 
make a thick paste. This cement dries 
quickly and resists the action of fire and 
water. 

Another cement may be made by stirring 
plaster of Paris into a thick solution of gum 
arable, bringing it to the consistency of 
cream. This is white in color and is very 
well adapted to mend china. After three 
days it cannot be broken in the same place. 



Still another is made of four ounces of 
crushed orange-shellac, and three of strong 
rectified spirits of wine or wood naphtha. 
The spirits of wnne is preferable. Dissolve 
the shellac in the spirits, in a corked bottle 
kept in a warm place. The process is aided 
by shaking, and the composition must be 
shaken before using. It can be used as a 
varnish for unpainted wood. 

To mend glassware, dissolve boiled isin- 
glass in spirits of wine, half the quantity of 
spirits being added to the isinglass. This 
is a transparent cement, which makes it 
very suitable for mending glassware. 

Cracks in Floors. — These may be filled 
neatly and permanently by thoroughl}^ soak- 
ing newspapers in paste made of half a 
pound of flour, three quarts of water and 
half a pound of alum. The mixture will 
be about as thick as putty. It can be forced 
into the cracks with a case-knife, and 
smoothed on top. It will harden like 
papier-mache. 

Cracks in Plaster. — A good filling is 
plaster of Paris mixed with vinegar, which 
will not set for twent}^ or thirty minutes, 
while water will set \'ery quickly, often be- 
fore you can use it. The putty-like mass 
must be pushed into the cracks, and can be 
smoothed off evenly wath a table-knife. 

To Prevent Mold. — Add to paste, ink, 
mucilage, or other substance liable to 
mold, a little carbolic acid. An ounce of 
this acid to a gallon of whitewash will keep 
cellars and dairies from the disagreeable 
odor which is apt to taint milk or meat in 
such places. 

To preserve glasses of jelly from mold, 
lay on the top of the jelly a piece of paraf- 
fine, and let it melt and spread over it. Or 
the paraffine can be melted and poured over 
the jelly when cold. This renders unnec- 
essary brandy-paper or other covering. 

Spots on Furniture and Fabrics. — 

These may be removed by a wash of four 
ounces of ammonia, one ounce each of 
glycerine, castile soap, and spirits of wine. 
The soap must be dissolved in two quarts 
of warm water, and the other ingredients 
added. Apply with a soft sponge. This 
wash is very good for silks. 

447 



8o 



THE^ MODEL COOK BOOK 



Another furniture wash ma\' be made by 
mixing a half pint of 95 per cent, alcohol, 
a quarter ounce each of powdered resin and 
gum shellac, and a half pint of linseed oil. 
Shake these well together and apply with a 
brush or sponge to stains, spots, or mildew. 

To Freshen Gilt Frames. — Dust care- 
fully, then wash with one ounce of soda 
beaten up with the whites of three eggs. 
Where scratched, patch up with gold paint. 
To clean oil paintings use castile soap and 
water, very carefully applied. 

Gilt may also be brightened by adding 
to a pint or two of water sufficient flour of 
sulphur to give it a golden tinge. In this 
boil four or five onions, or a quantity of 



garlic. Strain off the liquid, and wash the 
gilding with a soft brush. When dry it 
will look like new work. 

To Take Out Paint. — Mix ammonia 
and turpentine in equal parts, saturate the 
spot two or three times, and wash out with 
soapsuds. This will take out paint from 
clothing even if dry and hard. Paint spots 
on window glass can be removed with ten 
cents' worth of oxalic acid dissolved in a 
pint of hot water. While applying it to the 
spots, take care that the acid does not touch 
the hands. Brasses may be quickly cleaned 
with this wash ; but it must not be kept 
after using, as it is a deadly poison. 



BRIEF RECIPES FOR HOUSEKEEPERS 



A Httle quicklime placed in the infested places 
will drive away any kind of ants. 

Burning sulphur in a tightly-closed room will 
kill almost all kinds of insect life and their eggs 
and larvae. 

How to Make Leather Waterproof. — Saturate 
it with castor oil ; to stop shoes squeaking, drive a 
peg into the middle of the sole. 

Hoiu to Wash Colored Calicoes. — -Dissolve 5 
cents' worth of sugar of lead in 3 to4 quatts of pure 
water (rain-water is best), and, after the garments 
are washed and rinsed, let them be dipped in and 
wrung out ; it sets the color and keeps it. 

How to Remove Tar from Cloth. — Rub it well 
with turpentine, and every trace of tar will be 
removed. 

How to Set the Color hi Lawn. — Dissolve a 
half-pound of saltpetre in a pailful of water, and 
dip the lawn in it several times before washing. 

How to Remove Egg Staijis from Spoons. — 
Rub with common salt. 

HocU to Remove the Stains of Fruit from the 
Hands. — Wash your hands in clear water, dry 
slightly, and while yet moist, strike a sulphur 
match and hold your hands around the flame. The 
stains will immediately disappear. 

How to Clean Furniture. — Rub with cotton 
waste, dipped in boiled linseed oil ; then rub clean 
and dry with a soft flannel cloth. 

How to Test whether an Article is Gilt or 
Made of a Gold-colored Alloy. — A solution of bi- 
chloride of copper makes a brown spot on alloy, 
but produces no effect on a surface of gold. 

LIow to Restore Gilt Fratnes. — Rub with a 
sponge moistened in turpentine. 

How to Clean Gloves. — Pour a little benzine 
into a basin and wash the gloves in it, rubbing and 
squeezing them until clean. If much soiled, they 
must be washed through clean benzine, and rinsed 
in a fresh supply. Hang up in the air to dry. 

448 



How to Clean Hair Brushes. — Dissolve a little 
soda in warm water, and pour in a small amount of 
ammonia. Hold the brushes with the bristles 
downward, and avoid wetting the back as far as 
possible ; shake until the grease is removed. Then 
rinse in cold water, and put in the air to dry. 

How to Clean Hair. — Wash well with a mix- 
ture of soft water, i pint ; sal-soda, i ounce ; cream 
tartar, ]^ ounce. 

Hoiv to Remove Stains from Linen. — Wet the 
part stained, and lay on it some salt of wormwood ; 
then rub without diluting it with more water. 

How to Remove Mildeiu from Cloth. — Put a 
teaspoonful of chloride of lime into a quart of water, 
strain it twice, then dip the mildewed places in this 
weak solution ; lay in the sun. If the mildew has 
not disappeared when drj', repeat. 

How to Cure Mosquito Bites. — Put 10 drops of 
refined carbolic acid into an ounce of rose water ; 
shake well, and apply as needed. If 3- on hold your 
breath when a mosquito has its bill in you it can- 
not withdraw it until you breathe again. 

How to Remove Paint from Dress Goods. — 
When the color of a fabric has been destroyed by 
an acid, ammonia is applied to neutralize the same; 
after which an application of chloroform will, in 
almost all cases, restore the original color. 

How to Color Dress Goods Red. — i ounce of 
cochineal, i ounce of muriate of tin, and a little 
cream of tartar for each pound of goods, dissolved 
in enough water to cover them. Boil the goods in 
this dye 10 minutes. Hang up to dry. 

How to Remove a Rjisiy Screw. — Apply a red- 
hot iron to the head for a short time, the screw- 
driver being applied immediately while the screw 
is hot. 

Ho7u to Prevent Starch from Souring when 
Boilcd.-^K.(\<\ a little sulphate of copper. 





I, ji"^" 







SOFA PILLOWS 

Beautiful designs easily made. A group, each made of pieces of silk, ribbbon and velvet, cut in squares, diamonds and other 

shapes. Of the others, one is made of crimson denim with fleur-de-lis embroidered in dark blue silk ; a second is 

of butchers' linen with square designs of drawn work in the centre; a third is in alternating squares 

of college colors ; and the fourth is an octagonal pillow of white linen, the autographs 

are written in with pencil'and outlined in silk. 



THE MODEL COOK BOOK 



8i 



HOW TO MAKE ATTRACTIVE HOME DECORATIONS 



The growing love for artistically attrac- 
tive rooms, in cases where the purse does 
not permit free application to the uphol- 
sterer or the domestic art establishment, 
leads to many ingenious devices to bring 
^beauty out of homeliness, and to produce 
both from cast-off and useless lumber, and 
material of more value, articles of ornament 
for parlor or chamber ; while the skill in 
knitting, crocheting, and other arts of the 
fingers possessed by many ladies aids im- 
mensely in converting homely rooms into 
charming and attractive ones. It is pro- 
posed here to give some examples of deco- 
rations both of the homely and the more 
expensive order, which ma}^ serve as useful 
suggestions for many other articles made 
from materials in the possession of our 
readers, or in accordance with their tastes 
and the means at their command. 

A Rustic Rug. — Even such homely stuff 
as the coarse material of a coffee bag, or 
coarse sacking of any description, may be 
made into an attractive rug in the manner 
here described: 

Cut the stuff to the shape required. 
Then, having prepared strips of woolen 
material half an inch wdde, darn them w4th 
a coarse needle in and out through the sack- 
ing, leaving between each strip loops an 
inch in height. The colors of the w^ool may 
be diversified according to taste. For in- 
stance, there may be a black border, wdth a 
centre of a single shade, or of a variety of 
bright colors. 

After the work is ended , the whole sur- 
face must be clipped evenly. A very tasty 
rug can be made in this simple and easy 
manner. 

The Dressing Table. — Take a small 
plain table with a drawer. The top of the 
table may be covered with inexpensive ma- 
terial, as dotted Swiss or cheese cloth, lined 
with a contrasting color. Gather around 
the edge a flounce, also lined if practicable, 
deep enough to reach the floor, and hang 
above on the wall a mirror in a wooden 
frame painted to match the furniture, with 
drapery like that of the bed, caught above 

it with knots of ribbon. 
29 



A wash-stand may be as easily prepared, 
being painted to correspond with the other 
articles, and finished by a dainty white cover, 
fringed at the ends, with embroidery above. 
Choose, if possible, a toilet set to match the 
colors of the room. 

Chairs. — Common wooden chairs may 
be made quite pretty by painting to match 
the colors of the furniture and putting on 
the seats cushions stuffed with excelsior 
and covered with cretonne. 

To make a pleasant little sewing-chair, 
have the legs of one sawed off about one- 
third their length, the back ones a trifle 
shorter than the front. For the rocker add 
a cushion tied across with bows at the top 
of the back, as well as on the seat. 

A Simple Wardrobe. — A wardrobe of 
attractive appearance can be made b}^ an}^ 
one of ordinary ingenuity. To do so take 
two boards a foot wide and five feet high. 
Place these the distance apart desired for 
the wddth of the wardrobe, and connect them 
with similar boards at top and bottom , mak- 
ing an improvised open framework. Cast- 
ers should be placed in the four bottom 
corners, and brass rings screwed into each 
end of the top board. 

Next prepare a pair of curtains suffi- 
ciently wide and long, hem the top, slip a 
brass wire through the hem, and pass the 
ends of the wires through the rings, letting 
the curtains fall to the floor. The side- 
boards of the wardrobe can be stained or 
treated in any way desired. Finally, ward- 
robe hooks can be procured and screwed 
into the upper board. 

l^ookcase. — A bookcase suitable for 
ordinary purposes may be improvised from an 
old bureau which has lost its mirror, by plac- 
ing above it a set of shelves, made by two up- 
right boards screwed to the sides of the bureau , 
and two or three cross ones. Paint and 
brass handles will serve to make the old bu- 
reau look new. By screwing brass rings 
into the ends of the top shelf and slipping a 
rod through them, curtains may l^ie hung of 

any stuff preferred. 

449 



82 



THE MODEL COOK BOOK 



flantelpiece. — Many houses still contain 
the high, old-fashioned, wooden mantel- 
pieces, painted to imitate yellow-grained 
black marble, and a sore affliction to the eyes. 
A little paint may convert an eye- sore into an 
ornament. Kbonize the entire Surface, and 
paint a spray of flowers in each panel, taking 
care to select blossoms whose tints harmon- 
ize with the decorations of the room. In a 
chamber furnished with white and olue, a 
mantelpiece of this kind would be pretty 
painted white, with the panels outlined in 
blue. If desired, some geometrical design 
or figure in outline can be painted in each 
panel. Above the mantelpiece fasten two 
shelves, the upper one shorter than the 
lower, supporting them on brackets. In 
this manner a very unsightly mantel may 
be converted into a very pretty and at- 
tractive one. 

Screen. — If your house is small and your 
family large, a folding-screen in each bedroom 
is an important addition. Very pretty and 
inexpensive ones may be made by covering a 
wooden frame with coarse canvas, and on 
this arranging pictures cut from illustrated 
papers. When the canvas is entirely cov- 
ered, varnish the whole, and be happy in 
the knowledge that you have added a use- 
ful adjunct to your bedroom furniture, as 
well, perhaps, as provided hours of amuse- 
ment for sick children in hunting out the 
various pictures. 

Window Draperies.— ^A novel and pretty 
window curtain has been made easily and 
cheaply by the practice of a little taste and 
ingenuity. Its material was the yellow silk 
ribbon which is used to tie bundles of cigars. 
This was made into squares, which were 
joined together by bands of antique lace in- 
sertion until the full length was reached. 
The top and bottom were then hemmed, and 
the lower end ornamented with a border of 
white lace and a row of fringe. 

flirrors. — If through ill-fortune a look- 
ing-glass is broken, it is easy to utilize its 
larger fragments. These may be cut into 
square or diamond shape, and inserted in 
plush frames, or painted or gilded wooden 
frames. Thus utilized, a misfortune may be 
converted into an advantage in decoration. 
450 



Sofa Pillows. 

Where there are easy-chairs, and sofas, 
or lounges, a beautiful sofa pillow adds 
much to the effect in the decoration of a 
room. There should be a plentiful supply 
of these useful articles, as they afford oppor- 
tunities for ladies to exercise their ingenuity 
in working out beautiful designs. These 
vary, from the plain pillow made of denim, 
with cord at the edges, both for finish and 
for durability, to the more expensive plush 
and silk pillows worked with the needle. 
Ordinary butchers' linen may be taken, a 
square design of drawn work made in the 
centre, and a ruffle may be made around the 
edges of red and white taffeta ribbon in 
alternate rows. The back of the pillow 
may also be of linen. 

A sofa pillow may also be made of crim- 
son denim, with dark blue fleur-de-lis em- 
broidered upon it in dark red silk, which 
may be finished with a crimson cord. The 
back should be made of dark blue denim. 
This cover describes one which would 
answer for a Pennsylvania University . Other 
colors may be used to represent any other 
college. Inexpensive sofa pillows may also 
be made of huck toweling embroidered in 
wash silks in white, pink, light green, light 
and dark yellow, and black. A ruffle may 
be added of bright red silk, and the back of 
the pillow made of toweling. A very inex- 
pensive sofa pillow may be made of squares 
of silk, ribbon and velvet, each square 
slightly padded to give a raised efiect. The 
edges of the pillow may be finished with 
narrow ruffles or silk cord. This variety of 
pillows offers great opportunity for ingenu- 
ity in using remnants of silk and velvet, and 
they are deservedly popular. 

Quite an attractive pillow may be made 
of white linen, on which autographs of 
friends or of a class may be written in lead 
pencil, and outlined in several shades of 
green embroidery silk, or any other color 
which suits the fancy of the designer. The 
pillow may be square or octagonal in shape. 
A dainty pillow of this kind may be filled 
with dried rose leaves. 

Ornamentation of Bedrooms. 

Where there are several bedrooms, it is 
not unusual to furnish each one in a color 



THE MODEL COOK BOOK 



83 



of its own. One room, for instance, may 
be furnished in blue and white. The walls 
may be hung with satin striped paper, the 
draperies made of inexpensive materials, 
worked with ruf0.es and such designs as the 
occupant may desire, or which may please 
the designer. Another room may be fur- 
nished in red and another in green, and so 
on. The proper arrangement of the dra- 
peries of the windows adds much to the 
effectiveness of the decorations. The bed- 
room should not be overcrowded with fur- 
niture, and each article should have a place 
where it can always be found. 

Living=Room. 

Upon the decoration and furnishing of 
the living-room depend much of the warmth, 
comfort, and pleasure to be obtained from 
it. The old-fashioned fire-place is again 
coming into vogue, as the warmth and light 
of a good wood or coal fire add greatly to 
the cheer of the home. The mantelpiece 
and surroundings should not be receptacles 
for odds and ends that may be placed there 
by various occupants of the room, but 
should be tastefully decorated with a mantel 
clock, vases of flowers or dried grasses, and 
one or two ornamental articles. Over- 
crowding should be avoided. On each side 
of the mantel should be hung suitable and 
suggestive pictures, neatly framed, always 
avoiding the cheap penny pictures, which 
do nothing more than encumber the walls. 
A few choice pictures are much more to be 
desired than many cheap prints. Books 
should be arranged on shelves, or in book- 
cases specially prepared for them. Care 
should be taken that they be properly ar- 
ranged in such order as may be agreed upon , 
whether by titles or by sizes. Window 
draperies for the living-room should always 
be bright in color and serviceable. There 
are several ways of hanging them ; probably 
the most serviceable one is by rings from 
poles placed across the window. 

The Convenient Kitchen. 

The kitchen is the workshop of the home. 
It therefore should be furnished and ar- 
ranged for the special convenience of the 
housewife and cook, and for the health of 
the occupants of the home. Plenty of light 



and air should be provided. At some time 
during the day it should have sunshine in 
abundance. In building a house it is more 
important to decide the location of the 
kitchen than that of the parlor. The sani- 
tary arrangements include proper drainage, 
copious and clean supply of water, the best 
sanitary plumbing, generous room in the 
closets and pantries, and facilities for the 
proper care of cooking utensils. Kitchens 
should be made attractive as well as useful. 
This may be accomplished by giving atten- 
tion to the hanging of simple curtaitis at the 
windows and over open cupboards ; by the 
arrangement of dishes and utensils in the 
places where they belong ; by tidiness in 
the furniture of the kitchen, and by general 
cleanliness. It is not customary to decorate 
the walls with pictures. The mantelpiece 
should have its clock and one or two sug- 
gestive ornaments. 

Window Gardens. 

Nothing adds so much cheer to the house 
as beautiful window^ gardens filled with 
flowers and potted plants. These decora- 
tions are within the reach of all, and there 
are many beautiful designs which will sup- 
gest themselves besides those we offer. One 
of the prettiest we have seen is a window 
garden occupying the south end of a dining- 
room, arranged with a wire stand in the 
centre. These stands are readily procured 
at almost any merchandise store, or they 
may be readily made out of light pieces of 
lumber in the form of steps, which, if neatl}" 
painted green or red, will be very service- 
able. Window shelves may be made and 
covered with heavy paper or oil cloth of a 
neat figure. The plants may be so arranged 
as to give sunlight to the varieties needing 
it most. 

Another very useful form is to make for 
the window garden a box, in length equal to 
the width of the window, six or eight inches 
wide and eight inches deep. The box 
should be lined with zinc and filled with 
sand or light mold. Not more than six or 
eight plants should be used in an ordinary 
window-garden box. In winter time the 
plants should be carefully protected at night 
from the frost caused by tlie falling of the 
temperature of the room. This may be 

451 



84 



THE MODEL COOK BOOK 



easily done by putting heavy paper between 
the plants and the window. 

Decorations for Public and Festive 
Occasions. 

It is desirable to decorate rooms for both 
public and private occasions, such as anni- 
versary days and festal days. Decorations 
intended to instil patriotism are frequently 
used on Children's Day, Washington's 
Birthday and the Fourth of July. The 
national flag is always a prominent feature. 
The platform, or stage, or the part of the 
room to be used for the entertainment, is made 
the centre of the decorations. Flowers, palms 
and vines are always beautiful, and their 
arrangement depends upon the taste of the 
parties directing the same. It must not be 
overlooked that even the most common 
flowers and plants form the prettiest decora- 
tions. Although the farmer may fight the 
daisy as a nuisance in the field, yet the dec- 
orator will find that it makes one of the 
most beautiful decorations, either bunched 
together or in chains, woven around walls 
and furniture. 

Wedding Occasions. 

No wedding would be complete unless 
there were decorations in the parlor or 
church where the marriage ceremony takes 
place, and also of the dining-room and table 
where the breakfast or dinner is served. 
There are many happy suggestions for such 
occasions. It is customary to decorate the 
church by running arches, made of flowers 
and vines, over the aisle along which the 
bridal procession takes place. Festoons 
may be hung from the ceiling in artistic 
lines. Care should be taken that harmony 
in arrangement prevails, and one part is 
not decorated at the expense of another. 
Potted plants are always beautiful in decor- 
ating the platform and pulpit and for tables 
and window ledges. White ribbon, either 
in bows, or nicely looped, adds also to the 
effectiveness of the decorations. 

Decorating the Table. 

For bridal or festive occasions very 

simple and pretty decorations may be made 

by the arrangement of a few flowers on the 

table and good taste in arranging the china, 

452 



the silver, and the linen. It should not be 
overlooked that too much decoration is 
worse than no decoration at all, and the 
effectiveness is often lost by carelessness in 
arranging one or two small items. Sym- 
metry and harmony should not be lost sight 
of. The color effect should be left to per- 
sons who have " an eye for color." 

Fancy Work for Leisure Hours. 

In these days of household leisure taste 
in common art has developed, and we care 
much more than did our grandparents about 
surrounding ourselves with things of beauty. 
The struggle of life was harder for them, 
and they had little time to adorn tables and 
chairs, arrange artistic effects in rooms, and 
make windows and walls rich with color 
and fair with soft drapery. 

Embroidery. 

Among the most popular home occupa- 
tions for present-day ladies may be named 
embroidery. The loom and the spinning- 
wheel, in one form or another, are as old as 
civilization, and our devotion to the em- 
broidery frame is but a return to the occu- 
pation in which mediaeval ladies found 
delight. Few of them could read or write, 
and the needle was their only form of ex- 
pression. This is no longer the case ; we 
are not so narrowed in our range, and yet 
embroidery continues to be pleasant work 
for a group of merry girls or thoughtful 
women. 

The most expensive materials for this 
work are silk, velvet, tissue, gold and silver 
cloth, velveteen, and plush. Among cheaper 
materials are linens of various degrees of 
fineness, crash, sateen, sheeting, serge, and 
Canton flannel. 

Every lady who gives her mind to it, 
even if her skill is not great, can improve 
an unattractive room by a few judicious al- 
terations, and every young girl may learn to 
embroider at odd moments, and by the work 
of her hands transform her abode from ugli- 
ness to beauty. 

Crewels are used for working on linen, 
serge and flannel. Tapestry wool, a thicker 
substance, is useful on coarse fabrics. Em- 
broidery silk is preferred for silk, satin, or 
fine materials. In working with crewels, 



THE MODEL COOK BOOK 



85 



the threads should be cut into short lengths, 
it being difficult to use a long thread with- 
out puckering the work. 

Silk plush, the most elegant and effec- 
tive material for banners, draperies, and 
covers, is ver\^ costly. Woolen plush is a 
little less costly, but is also expensive. 
Canton flannel, in all the rich and desirable 
colors, is a much cheaper material. As re- 
gards the cost of these and the other mate- 
rials named, our lady readers are probably 
well informed. 

Stitches. — Stem-stitch is not difficult. 
It is simply a long stitch forward, a short 
one backward, and then another long stitch 
a little in advance of the first. In working 
outlines, care must be taken to exactl}^ fol- 
low the line of the pattern, and to keep 
the thread to the left of the needle. Some 
knowledge of drawing is necessary for good 
embroider}^ Leaves and flowers or con- 
ventional designs should be nicely drawn or 
stamped before beginning to work. A lady 
is sometimes so deft with her needle that 
she can compose her pattern as she goes on , 
but this is not apt to be widely the case. 
The stem-stitch may be longer or shorter 
according to fancy, but it must be even. 

Split-stitch is a variety of stem-stitch, 
but in bringing the needle up through the 
material it must be passed through the em- 
broidery silk or crewel. 

Satin-stitch is the same on both sides. 
The needle must be taken back each time 
to the point from which it started. Rope- 
stitch is a twisted chain-stitch ; blanket- 
stitch is the ordinary buttonhole stitch less 
closely worked, and feather-stitch is a broken 
stitch, worked in a light airy way, to suit 
the convenience of the seamstress. 

Drawn-work consists in drawing out 
threads from linen, and working designs in 
the drawn space or filling in with needle- 
work. This is pretty for tidies and for the 
bordering of pillow-shams, spreads, and 
curtains. 

The embroiderer needs a smooth thim- 
ble, as a sharp one is likely to catch in her 
silk, a sharp and pointed pair of scissors, 
and a set of needles of different sizes. 

Applique work is simply transferred 
work. Cut out pretty figures from damask 



or cretonne, or the best parts of old and 
worn embroideries, and fasten them secure- 
ly on a foundation of lace, linen, or silk. 

Things to Embroider. — In addition to 
curtains, lambrequins, screens, and panels, 
which only a few women have time for, 
cushions and chair-backs may be made in 
great variety. Sofa cushions are always 
desirable as gifts. A long narrow cushion 
for the back of an invalid's chair, a neck- 
rest for a rocker, covers of linen to be 
slipped over a chair that has lost its fresh- 
ness, little round table mats, pieces to 
brighten the centre of a dinner-table, port- 
folios and letter-cases, slippers and sewing 
and knitting-aprons, with pockets to hold a 
bit of work, thimble, and needle sheath, are 
among the many articles that may be made 
in leisure hours. 

Crocheting. 

The little crochet hook is a very old 
instrument. Its charm is that with so 
small a tool so many beautiful things may 
be produced. From a counterpane to a 
collar, almost an3'thing may be made with 
the crochet needle. Babies' afghans and 
sofa quilts for convalescents are often cro- 
cheted. There are few occupations more 
fascinating than this to those with time to 
spare. 

Knitting. 

The delight of knitting is its sociability. 
Embroidery demands close attention, but 
the knitter may talk at the same time, her 
fingers moving with automatic precision. 
What pictures rise in our mind's eye of dear 
old ladies knitting by the fire, their needles 
flashing and their voices busy with social 
chat ! Shawls for breakfast or evening wear 
can be either knitted or crocheted, and 
many other articles at once useful and or- 
namental, are at the command of busy and 
skillful fingers in this old-fashioned art. 

Decalcomanie. 

Beautiful jars, vases, umbrella holders, 
and boxes may be made in this favorite 
work, for which scrap pictures are neces- 
sary. It requires taste to arrange these 
tastefully, and when well gummed, they 
should be varnished to preserve them and 

453 



86 



THE MODEL COOK BOOK 



to impart a finish. Choose boxes, vases, or 
bowls of clear, flawless glass. Cut and 
gum your picture very carefully on the 
vase, which must then be varnished. Pass 
a coating of gum over the inside of the 
vase, then, if the outside is quite dry, paint 
it in oil, in any color you please. Tall 
vases to fill with cat- tails and grasses, or to 
contain a potpourri inside, shedding, when- 
ever stirred, its faint, spicy odor over the 
drawing-room, are very interesting decora- 
tions, and have about them an unmistak- 
able air of antiquity : that is, if the vase be 
of ancient pattern, or the ornaments those 
of Assyrian, Egyptian, or Etruscan char- 
acter. 

Potpourri. 

The potpourri just referred to may be 
made of various combinations of fragrant 
materials. A very agreeable one may be 
made by the following recipe for a rose-jar : 
One-half peck of rose leaves, one-half pound 
each of common salt, bay salt, and brown 
sugar ; one ounce each of storax, benzoin, 
ground orris root, cinnamon, mace, and 
cloves. These should be pounded and 
mixed by a druggist. 

To the above may be added orange and 
lemon verbena and other aromatic leaves. 
Putting these ingredients in your jar, and 
stirring them frequently with a wooden 
spoon, you can, at any time, by airing and 
then closing your room, fill it with a deli- 
cate perfume. 

Wax Flowers. 

Wax flowers are ordinarily only clumsy 
imitations of the lovely blossoms which 
adorn our gardens, or smile upon us from 
lurking-places in wood or wayside, yet the 
artist in this work is sometimes so success- 
ful as to cheat the bees and birds. 

In endeavoring to learn this art do not 
be too easily discouraged. Practice in this, 
as in all things, makes perfect. You may 
try to make one flower and produce a result 
more nearly resembling another, but if you 
would succeed you must not let such fail- 
ures stop your work. 

You always have the advantage that 
your model is perfect. You are not re- 
quired to make any improvements upon 
454 



nature : you have only to imitate, and the 
pattern is before you in all its charming 
perfection of shape and tint. 

Practice will fit you in time for closely 
reproducing nature, if the exact imitation 
of her work is what you are to aim at. 
New models are always at hand ; spring 
and summer bring them, and the coldest 
winter day need not be without them bloom- 
ing in window-pot or hothouse avenues. 

To say there is a peculiar fascination in 
this art is only to express what has been re- 
alized by nearly all who have tried it. And 
when you have succeeded and your produc- 
tions bear a close resemblance to their 
original copies, your home has beautiful 
ornaments. 

•Wax should be kept in a box, closely 
covered from dust, and in a cool place. A 
brush must be provided for every color, and 
strictly kept for that one tint. Your sable 
pencils may be cleaned after using for one 
color, and employed in another. 

Always use a pair of scissors to cut out 
your petals, and take as your pattern the 
flower you wish to copy. 

In purchasing, it is economy to obtain 
the very best wax. You will need white, 
cream-tinted, very pale green, smilax, tea- 
rose leaf, pale spring- and deep spring- 
green tints for wax, but at first a few colors 
will sufi&ce. In paints, both in powder 
and cake, the waxworker should have car- 
mine, chrome-yellow, burnt sienna, burnt 
umber, Prussian blue, indigo, crimson lake, 
violet, carmine, rose-madder, French ultra- 
marine, flake- white, and Indian yellow ; a 
sufficient number of tinting and sable pen- 
cils ; some modeling pins, wires covered 
with silk for fine, and with cotton for coarse 
stems ; a palette and palette knife ; some 
best Bermuda arrowroot ; green and white 
down for leaves ; two sizes of wooden molds 
for the lily of the valley and a cutter for 
heliotrope, and a bar of India ink. This is 
a much larger outfit than the novice re- 
quires, and will only need to be obtained 
gradually, as the worker improves and 
grows more ambitious. 

To take the pattern of a petal, place it 
on white paper, and brush it over with a 
tinting-brush. The form of the petal will 



THE MODEL COOK BOOK 



87 



be left white on the paper, and may be cut 
out. Or the petal may be laid on a piece of 
paper and its pattern cut out in that way. 
Always cut the petals with the grain of the 
wax. The fingers are excellent modeling 
tools. A few drops of glycerine used on 
the hands an hour or two before working, 
makes them soft and pliant. Do not work 
with brittle wax. To remove its brittle- 
ness set it awhile in a warm room, if it has 
been in the cold. 

Flour and Fruit Molds. — To take a 
mold for flower or fruit, mix some very fine 
plaster of Paris in a bowl with water, to the 
thickness of cream. Pour it lightly over 
leaf, or fruit, or bud, which it is well to 
place for the purpose on a glass slab. In 
about ten minutes the plaster will be hard- 
ened sufi&ciently to lift it from the slab. 
Pare away with a penknife any plaster that 
may have run over. I^et the mold stay in 
the sun, having removed the leaf or bud, 
until it has hardened. In twenty-four 
hours it will be ready for a coat of varnish, 
which must be very thin indeed. 

' ' To take the mold of such a flower as a 
fuchsia or an unopened bud, oil it, pour 
your thick plaster into a paper form, and 
allow the bud to sink on its side in the 
plaster. Let it sink only to the centre line, 
leaving one-half exposed." This we are 
told by a teacher of experience. " Lift the 
mold out of the plaster before it is set too 
hard, scrape the rim smooth, and with the 
point of a penknife make two little cavities, 
one at the stem end, the other at the point 
where the four sepals of the calix fold, and 
carefully brush away any little particles of 
plaster ; place this half of the mold back in 
the paper form, and paint the rim, the hol- 
low, and the little cavities with sweet oil ; 
place the bud again in the cast, and pour 
enough plaster over the exposed part to fill 
the paper form." 

In order to take a wax mold from this, 
dip it into cold water, and pour melted wax 
into one-half; fit the other half to it, turn it 
upside down, slowly, and hold in your hand 
till it has hardened. On removing the 
mold you will have the perfect bud. If 
you were able before the plaster became too 
firm, to bore a little hole in the mold at the 



stem end, you can slip the wire stem through 
before the wax hardens. 

Proceed in the same manner to make 
molds for fruit, using your judgment accord- 
ing to shape and size. 

Wax flowers and fruits are very salable at 
fairs and bazaars, and the lady who knows 
how to make them well is alwa3^s sure of 
presenting her favorite table with something 
which will make a fine display, and bring in 
a good profit when disposed of. 

Phantom Leaves. 

Phantom or skeleton leaves are the 
ghostly remnants of the leaves that have 
waved on the trees in summer. They are 
troublesome to prepare, but are very pretty 
when finished. Gather the leaves when 
they are perfect, and then lay them in a 
large jar, filled with water. Leave them 
there until they decay, when the fleshy part 
of the leaves can be easily detached from 
the framework. The translucent, thread- 
like form of this delicate veined work is 
very beautiful. Having loosened the green 
part, bleach the remainder by infusion in a 
strong solution of soda. When quite white, 
bouquets or wreaths may be made of differ- 
ent leaves in combination, which may be 
arranged on a dark background, or set 
under glass. 

Autumn Leaves and Ferns. 

Happy hours may be passed in gathering 
and pressing ferns and autumn leaves, with 
which to adorn the house when winter has 
made desolate the fields without. 

Never have too many of these in one 
apartment, for ornament should always be 
subordinate, and no room should be smoth- 
ered with either growing plants, or pressed 
leaves and ferns. 

In preparing these, the brilliant maple 
and other leaves should be, after drying and 
pressing, dipped into thin wax, or varnished. 
When once safely prepared they may be 
hung about the rooms in such manner as 
may seem most ornamental. They can be, 
if desired, sewn on paper in suitable pat- 
terns, and framed under glass as winter pict- 
ures of the flown summer. 

To prepare the leaves, press them imme- 
diately after gathering between old news- 

455 



88 



THE MODEL COOK BOOK 



papers, or, if you have it handy, large 
vSheets of blotting-paper, on which lay a 
thin, smooth piece of board. Take care to 
change the newspaper every day until thor- 
oughly dry. Then wax or varnish as above 
directed. 

China Painting. 

For this work procure your colors in 
tubes, since you will thus acquire a greater 
variety than you would for either oil or 
water-color painting. The colors most in 
use are black, white, gray, and several 
shades of red, brown, green, yellow, and 
purple. These may be obtained at any art- 
store. The tube colors are diluted with 
turpentine. You will require a porcelain 
palette, a glass slab, several camel's hair 
brushes of different sizes, a bottle of spirits 
of turpentine, one of 98 per cent, alcohol, 
and small bottles of oil of turpentine, oil of 
lavender, and balsam of copaiba. A steel 
palette knife, and one of horn or ivory ; a 
rest for the hand while painting, made of a 
strip of wood about an inch long and twelve 
inches wide ; a small glass muller ; and a 
fine needle set in a handle for removing tiny 
particles of dust. 

A plate, a flat plaque, or a tile is best to 
begin with, and the first design should be of 
the simplest. One must learn by degrees 
how to use the colors which will best stand 
the firing, which is the crucial test. There 
are places in the cities to which articles of 
painted china may be sent to be fired, few 
people having the facilities to do this in 
their homes. 

Painting can be applied to china, to vel- 
vet, to satin, to cloth, and to almost every 
fabric and material in use among civilized 
peoples. 

By study, careful watching of processes, 
attention to details, and obedience to the 
directions of the best manuals, one may 
learn to paint creditably without a master. 
But all arts are rendered less difl&cult by a 
painstaking teacher, and many weary hours 
and disappointments may be saved by join- 
ing an art class. 

Amateur Photography. 

To have one's picture taken was former- 
ly a family event ; now it is the work of a 

^^' L.ofC. 



fraction of a minute in the photographer's 
chair, while the art of photography is a com- 
mon amusement for leisure hours. 

An amateur photographer's outfit is not 
very expensive, and is an exceedingly at- 
tractive and instructive possession to 3^oung 
and old alike. The negatives taken will be 
developed by any professional photographer, 
or may be by the amateur himself, if ingen- 
ious enough to prepare the necessary ap- 
pointments and study the art. For this he 
must resort to works on photography. 

Screens. 

Our forefathers did not think their 
houses complete without screens. These 
are useful for breaking off the heat where 
there is an open grate, and for placing near 
a door often opened, to prevent a draft, and 
are still quite popular. Very handsome 
ones may be made of feathers by gumming 
them on a framework of gauze or other ma- 
terial, stretched by wire. Or card -board may 
be used for the background. The lad who 
is skillful with tools may make screens of 
thin wood and other light materials, a 
framework of strips being made and fastened 
together, and then covered with the material 
preferred. If it is to be a folding screen, 
the separate parts can be readily joined 
together with hinges. 

Care of Domestic Animals and 
Plants. 

It seems advisable to supplement what 
we have said about the methods of making 
home attractive with some consideration of 
other important elements of home interest, 
the plants and flowers which change our 
windows into miniature conservatories, and 
the singing birds and other pet animals to 
which we give loving care, and whose lively 
arts and sweet voices help to make the 
hours pass pleasantly. First among these 
it will be well to speak of the prime favorite 
among all the feathered tribe, the golden- 
plumaged and sweet- voiced canary. 

The Canary Bird. 

No birds, except pigeons and fowls, have 
developed under man's care into so many 
varieties as the canary. The original wild 
bird is a finch, of greenish hue. Among 



THE MODEL COOK BOOK 



89 



domestic birds there are several varieties 
fully or partly green, but yellow is the most 
admired tint, there being several shades of 
this favorite color. The canary, above all 
other birds, lives and thrives in a cage. It 
has been bred for so long a series of genera- 
tions to cage-life that its native wildness has 
vanished, and in the open air it is quite in- 
capable of taking care of itself. In the cage 
it is bred with greater ease and success 
than almost any other bird, and the raising 
of canaries is in some localities, as in the 
Hartz Mountains of Germany, a distinct 
and profitable business. 

It is as a song-bird that the canary is 
most valued, and for many generations its 
powers of song have been developed in 
Germany until they approach perfection. 
The young birds are carefully trained, some 
by skillful older singers, some by the flag- 
eolet, until they can execute certain fine 
trills or passages of melody. Some song- 
sters have the wonderful compass of four 
octaves, and can sing various " shakes " in 
marvelous style . Each burst of song should , 
for the best effect, end in a soft, flute-like, 
falling passage, an effect which it takes six 
months' training to produce. Many birds 
of excitable temperament are apt to break 
into loud, detached notes, which spoils 
their song to the ear of an adept in canary 
music . 

The song of the canary is evidently a 
matter of choice and training, and the Ger- 
man song canary has a voice vastly more 
beautiful than that of the wild bird. Cock 
birds of fine voice are chosen to breed from 
and also as tutors, young birds, if possible, 
being trained in a room where they can 
hear only the tutor, for they will pick up 
bad notes as easily as good ones if left where 
they can hear them. The tutors and pupils 
are allowed to sing only about three hours 
each day, being covered up the rest of the 
time. Birds that have caught up bad notes 
need to be drafted off", before they can make 
mischief among the others. If there is no 
good tutor, a flageolet will serve, with the 
condition that the same air must always be 
played in exactly the same way. 

The colors of cage birds vary consider- 
ably, through green, yellow, white, brown, 
gray, etc. The yellow and the white have 



often red eyes, and are the most tender ; 
those most resembling the wild race — dusky 
green above and yellowish green beneath — 
are the strongest. The bird now most ad- 
mired is of yellow or white body, with head, 
wings, and tail of a lively yellow. The gold- 
en yellow bird, with head, wings, and tail 
black, or dusky gra}^ comes next in estima- 
tion. There are other admired shades of 
color, those spotted or speckled being ot 
least value. 

Care of Canaries. 

In keeping canaries much attention must 
be paid to the cage, which is very lia])le to 
be infested with the canary mite, a plague 
so constant that great care is needed to 
avoid it. It begins with a floury dust, 
which is soon found to be alive, the insects 
becoming larger and reddish in color . They 
harbor in the minutest crack. To destroy 
them, every cage should be completely plas- 
tered with whitewash and carbolic acid at 
the beginning and end of each breeding 
season, each chink being carefully filled. If 
any of the "flour" appears on the perch, 
this should be withdrawn, the place painted 
with oil, and a new perch with an oiled rod 
put in. If it is in a crack, paint it over 
with spirit varnish. If the case is a bad 
one, paint with solution of bichloride of 
mercury, rubbing it well into the places, 
and, when dried, varnish over it. In this 
way the enemy may be overcome. 

The food of the bird is an important 
matter. In Germany summer rape seed, of 
mild quality, is chiefly used, the cocks — the 
only singers — having also a little bread- 
crumb and &%%. To force them, dealers 
often feed them almost entirely on egg-food, 
and the bird, when purchased, is fed solely 
on canary seed, or canary and hemp seed. 
This sudden change is apt to prove in- 
jurious. 

Canaries are liable to various disorders 
which need special treatment. Colds may 
be cured l)y putting twenty drops of pare- 
goric, a bit of gum arabic the si/.e ol a pea, 
and half a teaspoonful of glycerine in the 
water. Loss of voice may be treated in the 
same wa3^ but in either case it is best to 
give first a drop or two of castor oil from 
the point of a penholder. 



90 



THE MODEL COOK BOOK 



A dirty cage or stale green food may 
yield its result in diarrhoea. This is best 
treated by oil given as above, afterwards 
adding gum to the fountain and sprinkling 
a little prepared chalk in the egg- food. If 
green food is properly given constipation is 
rare. When it occurs, a teaspoonful of gly- 
cerine, followed by one of infusion of gen- 
tian, should be added to the water. 

The feet need to be examined now and 
then, since balls may gather upon them and 
cause much pain. The claws also may need 
to be shortened a little from time to time, 
being clipped with scissors. 

The Mocking Bird. 

Among American birds, the mocking 
bird stands high in public estimation. The 
vocal powers of this plain-plumaged favorite 
are extraordinary, no other species approach- 
ing it as a mimic, except its near relative, 
the cat bird. Its powers of imitation are 
wonderfully varied and perfect, and it is in- 
clined to show them as well in captivity as 
in freedom. Its own song is full, bold, and 
exceedingly varied, and it has the faculty in 
its native bush of repeating the songs of all 
its feathered neighbors as exactly as. an 
echo. In captivity it can be taught a long 
air by its master, and will imitate the 
quavering trill of the canary and the fluting 
whistle of the redbird with such fine execu- 
tion as to silence these expert singers. It 
can imitate many less musical sounds, will 
whistle for the dog, squeal like a hurt 
chicken, bark, mew, creak like "the wheel- 
barrow, and vary its notes endlessly. A 
well- trained mocker is a wonder, though at 
times it may become an annoyance from its 
endless vivacity. 

The natural food of the mocking bird 
consists of insects, fruit and berries, and a 
few insects or meal worms should be added 
to its daily 'diet, which may consist of what 
is called fig-dust — finely-grained oats mixed 
into a stiff dough with milk and water. 
Carrot and boiled potato may be given alter- 
nately, with a little egg-food. Gravel and 
water, of course, are needed by all birds. 

Other 5ong Birds. 

The Virginia redbird is at once beautiful 
in plumage and a favorite for its loud and 
458 



almost constant song. It is hardy, and if 
properly fed is liable to few ailments. It 
needs to be fed with seeds, soft food, and 
insects. A little cuttle-fish bone should 
hang in the cage, and a red pepper-pod. 

Others of our native birds kept as cage 
birds are the beautiful oriole, the merry 
bobolink, with its canary-like song, the 
handsome goldfinch, with its sweet warble, 
the brown thrush, and others of more or 
less powers of song. 

Of foreign birds may be named the 
European starling, a handsome fellow, of 
beautiful black plumage speckled with a 
yellowish white, and with a song of great 
sweetness. It sings summer and winter, 
and can be taught to sing and whistle tunes. 
It needs soft food, doing well on bread and 
milk, with a little animal food and sweet and 
ripe fruit. It is fond of bathing, plenty of 
water being essential to its health. It must 
have a deep saucer of gravel or a large turf 
to dig its beak in, which otherwise will grow 
deformed. 

There are several other European birds 
of good voice, chief among them, of course, 
the nightingale, which, however, does not 
thrive in a cage. The green linnet is a 
pretty fellow, and, mated with the canary, 
produces the finest of singing birds. Other 
handsome foreign birds are the Java sparrow, 
a quarrelsome little fellow ; the Japanese 
robin, a good songster and ready imitator, 
and the beautiful South American troopial, 
a lovely pet with excellent powers of song. 

Parrots. 

Among cage birds not noted for sweet- 
ness of song, yet of high popularity, maybe 
named the gray parrot, a familiar inmate of 
hundreds of households, and widely wel- 
come for the part it takes in the conversa- 
tion of the fariiily. It is, in^its way, as 
imitative as the mocking bird, but its vocal 
powers are adapted to the imitation of words 
instead of song notes, and its achievements 
in this direction are often extraordinary, es- 
pecially as the uncanny bird frequently makes 
his words fit the occasion so closely that he 
seems to know well what they mean. 

The domesticated parrot has no objec- 
tion to the cage, often manifesting uneasi- 
ness when let out for a promenade. The 



THE MODEL COOK BOOK 



91 



food of the gray parrot should consist of 
maize, oats, wheat, and bird-seeds, with oc- 
casional nuts and biscuits, and ripe fruit in 
its season, this being very useful and whole- 
some. They can be easil}'' taught to eat 
potato, and bread and milk and other soft 
food may be freely given. They will eat 
meat readily, but, as it tends to produce 
disease, it should not be given . They should 
have frequent opportunities to bathe, and, 
if they fail to do so, should be showered in 
summer, now and then, with warm water 
from a syringe. 

The Amazon parrot, a more highly-col- 
ored bird, is as good a talker as the gray. 
Its plumage is green over most of the body. 
Its food and general treatment should be as 
above described. Of other large parrots we 
may name the king paiTot, a splendid red 
and green bird, Pennant's parrakeet, and 
the rosellas. These must all have the same 
diet of seeds and vegetable food, with fruit 
in the season. The beautiful king parrot, 
one of the quietest of these birds, breeds 
freely in captivity. 

Parrots usually leave off screaming when 
they grow tame and familiar, but there are 
some hopeless cases, and several cockatoos 
together may prove worse than a brass band. 
The beaks of the larger parrots are also so 
strong that only very stout cages can stand 
their attacks, and bad-tempered birds need 
to be dealt with cautiously, as they could 
break or sever a finger with great ease. 

As a general rule, the food of all parrots 
should consist of grain and seeds, especially 
millet, maize, or harvest grains in the ear or 
on the stalk. Sunflower seed is highly rel- 
ished, and such green food as salad herbs, 
chickweed, groundsel, etc., should be given 
freely, with a twig from some green tree to 
gnaw at. Biscuits are good in moderation, 
as also nuts and sweet fruits. 

There is a large family of small parra- 
keets, the so-called love-birds, of remark- 
able beauty of plumage, at the head of 
which, for beauty, hardiness, and docility, 
is the shell parrot of Australia. This bird 
breeds in captivity as readily as the canary, 
and, as it is very gregarious, it does best in 
an aviary, where numerous pairs can be let 
loose. For breeding it must be provided 
with a log, with a suitable hole made in it, 



its native nest being built in hollow logs. 
There are other varieties of parrakeets kept 
in captivity, but some of them are delicate 
and hard to keep. They can be fed on 
millet, maize, canary seed, and the like. 

Pigeons. 

There are few pets which give so little 
trouble to keep and rear as pigeons, owing 
to the fact that they bring up and feed their 
young until these are old enough to provide 
for themselves. Cage-birds, it is ttue, do 
the same, but there are many dangers and 
mishaps to birds grown in confinement, 
which the pigeon, with its outdoor exercise, 
escapes — except in some of the highly arti- 
ficial " fancy ' ' varieties. 

In keeping pigeons, the first rule to ob- 
serve is never to crowd the birds. If there 
is only a small space, one good pair of 
pigeons wall rear more young in it than sev- 
eral pairs. A room with six feet square 
of space will accommodate about six 
pairs of breeding-birds, — not more. There 
should be fewer, unless the 3^ oung are sold 
or eaten as they grow large. The pigeon - 
cote in a wall or at the top of a pole is fit 
for only the most common and hardy 
pigeons, and these if used remain wild and 
cannot be tamed or handled. 

Pigeons must either be allowed to fly 
out at liberty or have a wire-enclosed space 
outside in which they can take exercise. 
A space twelve feet long and six feet wide 
and high will do ver}'- well. It should have 
shelves at the ends, affording a flight from 
one shelf to the other. The f^oor should be 
covered with lime and sand or some form 
of concrete, so that it may be easily cleaned. 
It needs nothing else except a vessel of 
water for the pigeons to bathe in. This 
may be three or four inches deep and two 
or three feet square, the water being re- 
newed every morning. 

Within the loft nesting places must be 
provided. A simple kind is a series of 
shelves across the back of the loft, with an 
upright partition in the middle, dividing it 
into two sets of shelves. Boards must be 
nailed down the front, leaving a central 
opening for the birds to each shelf space. 
Each length of shelf forms a breeding place 
for one pair of pigeons. 

459 



92 



THE MODEL COOK BOOK 



Perches for the birds must be fixed along 
the sides of the loft, as roosting places, with 
slanting boards beneath to catch the drop- 
pings of the birds. These can be very easily 
cleaned. The loft should be painted, and 
scrubbed at intervals with carbolic soap, or 
whitewashed at suitable periods with hot 
lime. To avoid fleas or other vermin, cover 
the floor with an inch of coarse pine saw- 
dust. If the droppings be raked oflf every 
few days, this need not be renewed for sev- 
eral weeks. 

For pigeons in confinement, the perma- 
nent staple diet should be good gray peas. 
In winter these may be changed to small 
sound tick beans. Either should be mixed 
with one-third of large tares, and a little 
good barley may be added. Beans are too 
hard in summer, and the diet should consist 
of mixed peas and wheat, with small corn. 
For very small pigeons small peas must be 
selected, with a few tares. Pigeons are very 
fond of hempseed, but nothing can be worse 
for regular food. A handful now and then 
is stimulating. Small seeds, like canary 
and millet, are much relished, and are useful 
for the young birds. The food should be 
given in some kind of a hopper, so that the 
birds cannot foul it with their droppings. 
Pigeons at liberty eat all kinds of things be- 
sides grain, such as grubs and small worms. 
Some will eat minced meat in confinement, 
and others relish boiled potato, bread and 
milk, etc. 

There is one element of pigeon diet 
which must never be omitted. They have 
a craving for lime and salt, and will pick at 
old mortar. Take equal parts of old mor- 
tar pounded, sandy gravel, and loamy earth, 
and add to a gallon of this a half pint of 
cummin seed and as much coarse bay salt. 
Mix this with strong lime into a mortar, 
and keep it constantly supplied to a box, 
with a slit near the top into which the birds 
can get their heads. If their bodies could 
get in they would soon tread it hard. If old 
mortar cannot be had, old slaked lime will 
do, hard enough to need pounding. 

Highly-bred pigeons are subject to vari- 
ous complaints, from which the hardier 
kinds are largely free. For the former a 
special handbook of diseases and treatment 
will be necessary. For the latter a simple 
460 



treatment suffices. Colds will often yield to 
a pinch of Epsom salts and shutting the 
bird up in a warm pen, bathing the legs in 
hot water and drying every night ; diarrhoea, 
to a few drops of chlorodyne. Wing disease 
is somewhat frequent in confined birds, hard 
yellowish lumps showing 011 the joints of 
the wings. These should be painted daily 
with spirits of turpentine or tincture of 
iodine, or rubbed with iodine ointment. 

Rabbits. 

The rabbit is a boy's favorite, needing, 
of course, much more space than a bird. It 
can be best kept in a dry shed, ventilated at 
top only, and well lighted. The floors are 
usually of earth, but are better if made of 
concrete or paving stones, for convenience 
in keeping clean. Ev^en a rough shed open 
at the front is much better than none at all, 
or a large door or shutter fixed over a couple 
of hutches. The rabbit will not thrive with- 
out light, and it is very susceptible to bad 
weather, being subject to "snuffles" (a 
kind of influenza) and other disorders. 

A breeding hutch should not be less than 
three feet long and eighteen inches wide, 
with a partition a foot from one end, to 
make a sleeping chamber. Near this must 
be a round hole, for the doe to pass in and 
out, with a sliding shutter to close it. Rab- 
bits are very prolific, having usually eight 
or ten young four times a year. These 
should not be taken from their parents till 
they are six weeks old. 

The rabbit is easily kept, feeding on 
grass, hay, vegetable food, fruit, scraps of 
bread, and almost any fresh vegetable mat- 
ter. The cuttings and clippings of the 
kitchen are welcome to the hutch. It is 
easy, however, to give too much food, and 
wrong to give it wet. Some kind of grain 
or seed is the basis of sound rabbit food, 
oats being the best. It is wise to give only 
a little food at a time, and keep the rabbits 
rather hungry. Overfeeding is bad. 

In addition to the common rabbit, there 
are many fancy breeds, among them the 
Lop-eared, the Horn, the Angora, and the 
Maltese. Some of these are very odd-look- 
ing, but none of them are as handsome as 
the pure white, pink-eyed breed. 



THE MODEL COOK BOOK 



93 



The Belgian Hare. 

This interesting animal is proving to be 
a popular one for small investments. They 
are very prolific breeders, rearing several 
broods each season. They are larger than 
the common rabbit and are better eating. A 
drCvSsed Belgian hare brings good prices in 
the market. Their meat is light in color 
and of excellent flavor. They are easily 
cared for and cheaply fed. A pair of Bel- 
gian hares will soon multiply into a large 
number and bring quick returns in money 
or meat for the original investment. 

Other Animal Pets. 

Of other animals kept as pets may be 
named the Guinea pig and the squirrel, the 
former kept much like the rabbit, the latter 
in a cage. The squirrel in captivity is an 
active fellow, fond of exercise, and if pro- 
vided with a revolving wheel, for an occa- 
sional run, will keep healthy and happy. It 
should be provided with nuts for food, with 
corn or wheat, or pieces of dry bread ; also 
a little bread and milk, squeezed rather dry. 
Some bits of meat are relished, but should 
be given sparingly. 

Rats and mice are also kept in cage-life, 
the rat being almost as much given to comi- 
cal antics as the monkey. The outer cage 
should have several perches and a wire lad- 
der or two. The revolving cage sometimes 
used IS a cruel device for these animals ; a 
roomy cage, with perches, ladders, and 
swings, is far better and more interesting, 
from their varied gymnastic powers. 

White mice, with their pretty pink eyes, 
are pets admired by many. They are tame 
and hardy, and can be trained to perform 
many amusing tricks. Corn meal is their 
favorite food. The white rat, a Chinese 
species, is very similar to the white mouse, 
and if kept clean is an interesting pet. Of 
course, these little creatures are not likely to 
be welcome to those who bear an inborn 
prejudice against them, but they are inno- 
cent and harmless animals, and those who 
keep them grow very fond of them. 

The Aquarium. 

The indoor aquarium is a very attractive 
feature in many homes, and is capable of 
being varied almost endlessly. It will fur- 



nish many hours of study and occupation. 
Its simplest form is the familiar globe for 
gold and silver fish, which can be set on a 
stand and forms a very attractive ornament. 
It should be kept about three-fourths full of 
w^ater, which needs to be changed at least 
once a week. It is well to put a little 
washed gravel at the bottom, and some clean 
duckweed or other water-plant should be put 
in the water. These aid to keep up the sup- 
ply of ox3^gen ; and the fish will nibble them 
occasionally. Small particles of bread or 
biscuit serve for food. 

A larger aquarium is of much more in- 
terest. This is usuall}^ an oblong tank, 
with glass sides and ends, made water- 
tight. A glass plate can be laid over the 
top, with a narrov/ open space, so as to ad- 
mit air and keep out dust. Tlie tank 
should be bedded with clean, sand}^ gravel, 
which needs to be well washed, on which is 
placed some kind of rock- work, with a few 
chinks or crannies for retirement. These 
materials should be well boiled to destroy 
any undesirable growths. The plants needed 
may be selected somewhat widely from 
aquatic growths. Some will root in the 
gravel ; others, like duckweed, will float at 
large. 

A few fresh-water snails are all the mol- 
lusks needed. For fish, almost any of the 
smaller kinds will do. The perch can be 
tamed to take food from the hand. The 
sticklebacks are interesting from their nest- 
building habits, but they are such fighters 
that it is necessary to keep them l^y them- 
selves. The smaller fishes may be fed with 
insects, tiny bits of meat, andl)read crumbs ; 
the larger occasionally with minnows. 
Worms are useful, and sometimes the only 
food available. Of other aquarium animals, 
the newts are pretty and interesting, swim- 
ming about with their olive bodies, or some- 
times basking on the rock. 

Keep onh^ a few kinds of fish and other 
animals together. If scum collects, clean it 
off, or add another snail, which will do the 
work of an extra scavenger. If the inmates 
look sluggish and poor, replace some of the 
water and aerate it well. See to it tliat a 
good supply of insects and small worms is 
put in as food ; water-fleas, small larvce, 
etc., may be given freely. Take out at once 

461 



94 



THE MODEL COOK BOOK 



-xwy layo^e dead or decaying thing. If all 
goes well, you need add only some rain- 
water now and then, to supply the loss by 
evaporation . 

House Plants and Flowers. 

Interesting as many of the cage-birds 
and other house pets are, the window con- 
servatory and the flowering plant are of 
more value for home adornment, on account 
of the much less care needed, and their 
striking beauty when in bloom. The plants 
which can be used for house adornment are 
very numerous. We do not need to go to 
foreign lands in search of them, for they 
grow and bloom all around us. Many of 
the wild flowers of our fields and forests 
respond well to the loving hand of their 
admirer, and the ferns which are abundant 
in dell and ravine will fill up with attrac- 
tive green many spare nooks in garden or 
on window-shelf. 

The flowers raised in pots for house use 
are greatly varied in kind and character, 
including the favorite rose and lily, the con- 
stant-blooming geraniums, the azaleas, hy- 
acinths, tulips, dahlias, and a great variety 
of others, too numerous to mention. Among 
them are many climbers which are very at- 
tractive when given an opportunity to drape 
an open space. Not only in the house, but 
in any bit of ground in its vicinity, green 
things can readily be kept in growth, burst- 
ing into rare beauty at some time in the 
year, when their period of bloom arrives. 

Geraniums. 

The geranium forms one of the most at- 
tractive of flowering plants from its rich 
hue and the fact that it keeps in bloom 
through a great part of the season. The 
cultivation of it is easy, almost any kind of 
soil answering the purpose. To set out a 
pot of geraniums, a small quantity of sand 
should be mixed with the soil, and some 
good manure added. The plant being well 
set in the earth, it should be watered, left 
for several days in a cool and shady spot, 
then put for a few hours in the light. In a 
short time it will become accustomed to the 
sunshine. 

When the warm season comes, the pots 
can be set out in the ground, being buried 
462 



to their tops. A cloudy day or late after- 
noon should be chosen, so as to avoid too 
much sunshine at first. To keep the gera- 
nium in attractive condition, decaying 
leaves and fading flower-heads should be 
removed, so that the plants may look 
always fresh. Slips will root well if set in 
the earth where shaded from the direct rays 
of the sun. They should be set well down 
and the earth pressed compactly around 
them. In this way fine young plants can 
be got ready for the winter flower garden. 

Sweet Pea. 

This is one of the most beautiful of the 
summer-garden flowers, from its great va- 
riety of color and abundant bloom. It has 
also the charm of a sweet perfume. It sup- 
plies many shades of colored bloom — white, 
rose, scarlet, purple, and variegated. Bach 
variety should be planted separately, and 
several feet from any other plant. When 
support is required by the growing plant, a 
light rod will serve the purpose. The seed 
should be sown in rich ground in the early 
spring, the plant growing five or six feet 
high, and blooming from July to October. 

In city gardens, indeed, it often proves 
difficult to cultivate, it being subject to the 
attack of minute insects which are almost 
impossible to eradicate. While in some 
gardens it grows freely and blooms profuse- 
ly, in others it sadly fails, all efforts to de- 
stroy its enemies proving without avail. 

Azalea. 

The azaleas are easily cultivated, being 
very hardy, and form very attractive plants. 
They come in many colors and also striped, 
spotted, or otherwise variegated. They 
need a light soil of sandy loam, to which 
leaf-mold should be added. The foliage 
requires showering once a week, but the 
roots will rot if over watered. Flower stems 
form in the new wood of each summer's 
growth, so that the amount of bloom is apt 
to depend upon the annual quantity of new 
wood. The plants are set out in May, and 
need to be taken up in early autumn. They 
do best in the house in a temperature vary- 
ing from 40° at night to 70° in the day- 
time. 



THE MODEL COOK BOOK 



95 



Hyacinths and Tulips. 

The hyacinth is an easily-cultivated 
plant, of which more than a thousand vari- 
eties are grown in Holland, forming an im- 
portant item of that country's export trade. 
All Europe and the United States are sup- 
plied with bulbs from this source. These 
should be set out in October or November, 
the finer sorts in beds, the common kinds as 
border plants. They will bloom in April, 
and may be kept in bloom for nearly a 
month. No watering is needed, but they 
must be kept free from weeds and supported 
with small sticks as they increase in height. 
They form a rich garden ornament, var^dng 
through ever}^ shade of red down to white, 
from blue to almost black, while some few 
are of yellow color. 

The brilliant tulip is also a plant largely 
grown and yielding many varieties in Hol- 
land, in which land it has been famous for 
centuries. The bulbs should be planted in 
October or November, being set about four 
inches deep and four to six inches apart. 
They need a protective covering in case of 
severe frosts. They bloom in early spring, 
making a brilliant display with their gay 
and rich hues. There are both early and 
late bloomers, so that a tulip border may be 
kept in fine appearance for a considerable 
period. They succeed well in ordinary gar- 
den soil, and, with the hyacinth, make a 
very showy spring floral display. After the 
period of bloom, they can be taken up and 
stored until autumn, other plants taking 
their places. 

Pansies. 

The heart's-ease, or pansy, is a favorite 
with every one, from its beauty of color and 
the great variation I alike in the form and 
tint of its flowers. These make their ap- 
pearance early in the spring, and will con- 
tinue to bloom till the time of frost comes 
again. They reach their finest bloom in 
May and June, wilt somewhat under the 
summer sun, but regain their beauty in 
autumn. 

In planting pansies, a spot with a north 
aspect should be chosen. Soil of medium 
texture and not overfertilized is best. The 
soil should be kept loose around them , and 
care be taken to see that the border is free 



from the wireworm. By setting out the 
plants in September they become well bedded 
before winter, and seem to do as well as 
those kept in frames. Their propagation is 
easy, and young plants can be depended 
upon for the following season's beds. 
Seeds, if saved, should be taken only from 
choice flowers ; in this way alone can im- 
proved varieties be obtained. 

Verbenas and Petunias. 

The verbena is a South American plant, 
which will bloom with us, in the open air, 
from May to November, its brilliant scarlet 
flowers having no superior for rich show. 
Endless varieties have been produced b}^ 
cultivation, their tints running through 
every shade except blue and yellow. There 
are every shade of red, scarlet, crimson, 
purple, rose, etc.; also scarlet and purple, 
white with red e3^e, and various other pretty 
combinations. 

The plant is a creeper, taking root free- 
ly wherever the stems come into contact 
with the ground. It is difficult to keep it 
through the winter, except in the house or 
conservatory, none of the roots being quite 
hardy enough to stand the wintry chill. 
Yet it continues to bloom after frost, and is 
one of the last lingering flowers of the fall. 
It can be easily reproduced from plants to 
be had at any greenhouse, and also from 
seed, which, if sown in Ma^v. will yield 
bloom in August. No plant surpasses the 
verbena for mass effect, when grown in beds 
cut out on lawns, wdiere the brilliant flowers 
contrast finely with the green grass. 

The petunia is another plant which 
blooms throughout the entire season, even 
after severe frosts. A bed of petunias will 
be profuse in flowers, varying widely in 
color and markings ; some single, others 
double, occasionally as large and full as a 
rose. There are three classes, the grandi- 
flora. the small-flowered, and the double, the 
small-flowered being the most common. It 
is the latter that add so much to the beauty 
of our gardens by their great variety of hue. 

The Lily and Ro5e. 

Of the lily there are numerous widely- 
varied species, many of them well known, 
many others rarely seen in gardens. It 

463 



96 



THE MODEL COOK BOOK 



grows from a bulb, and will do well in any 
well -protected bed. To develop it in per- 
fection the soil should be dug to a depth 
of a foot and a half, filled to a foot with 
swamp muck and leaf mold or fresh 
manure, and the hole filled with six inches 
of peat and rich mold. The bulbs should 
be planted four or five inches deep, or, of 
the weaker sorts, three or four inches. Most 
of the species are quite hardy, but it is ad- 
vantageous to cover them with a deep com- 
post before winter. 

The cultivation of the rose needs no 
special directions. The plants, once rooted, 
last for years, and bloom freely with little 
cultivation ; some once only in the season, 
others continually. They are nearly all 
hardy, though many require some degree of 
winter protection. 

North America has furnished our gar- 
dens with various handsome flowers, among 
them the large and beautiful dahlia, whose 
very numerous varieties, more than two 
thousand in all, have been derived by culti- 
vation from two species of Mexican plants. 
The neat grace and perfection of their floral 
forms and great variety of shades of scarlet, 
crimson, purple, red and yellow, give them 
a special adaptation to floral borders, where 
they lift their trim heads with an air of 
pride. No plants surpass these in their in- 
clination to sport into new varieties. The 
dahlias are generally cultivated by the divis- 
ion of the tuberous roots. These will not 
bear the frosts of northern climates, and 
must be taken up as soon as frost blackens 
the tops and kept for winter in a dry and 
sufficiently warm place. 

Another handsome garden plant of North 
American origin is the familiar and favorite 



phlox, which bears its flowers in terminal 
panicles. The original form, once much 
grown in our gardens, is now rarely met 
with, the showy phloxes of to-day being all 
hybridized varieties, the production of the 
florists. They are highly ornamental in 
character. One species, the drunimondii, 
has sported into a variety of beautiful colors, 
and is one of the most showy of cultivated 
annuals. 

Among the wild flowers of the United 
States the most magnificent when in bloom 
is the rhododendron, which forms impene- 
trable thickets in many parts of the Alle- 
ghanies, and, with its related plant, the 
mountain laurel, gives a wonderful charm in 
the floral season to the Appalachian moun- 
tain glens, from Maine to Georgia. The 
cultivated rhododendron is produced by 
hybridization between the American and 
several Asiatic species,. In the hands of 
the florist it has attained a wonderful ex- 
uberance of form and color, the highly- 
cultivated varieties being unequaled for 
richness of hue and showiness and profusion 
of petals. It is a hardy plant, and will win- 
ter out of doors, calling for no special care 
or cultivation. This, of course, does not 
apply to the floral monstrosities annually 
exhibited, as results of the exaggerated care 
of flower fanciers. 

We have named here only a few of the 
better known of an innumerable variety of 
flowers, very many of which are adapted for 
house cultivation or garden growth ; but, as 
their treatment does not vary greatly, and 
in special cases must be learned largely by 
experience, v/e shall say no more here upon 
this attractive subject. 



464 



r 




ORGANS OF THE CHEST AND ABDOMEN. 



1. Aorta. 

2. Pulmonary'- Artery. 

3. Innominate Artery. 

4. Left Carotid Artery, 



5. Left Subclavian Artery. 

(>. Vena Cava. 

7. Left Vena Innominata. 

s. Right Vena Innominata. 



H. Heart. 

1. Larynx. 

L. Liver. 

g. Gall Bladder. 



C.C.C. Colon. 

S. Rtomaoh. 
?!I.SI. Small Intestines. 



TABLE OF CONTENTS 



THE FAMILY DOCTOR 



What is Disease .... 

Nature of Diseases .... 

General Disorders .... 

Classification of Diseases 

Remedies and Their Application 

Principal Medicine and Other Remedies 

Doses of Principal Medicines 

Nursing and Care of the Sick 

The Sick-Room 

The Sick-Bed 

Sick Garments 

Washing and Bathing 

P'ood for the Sick . 

Giving Medicines 

Poison and Their Antidotes 

Infancy and Childhood 

Clothing Infants 

Sleep for Children 

Teething 

Why Babies Cry 

What Teething Is . 

Summer Dangers 

Rules for Management of Infants 

Rules for Diet of Infants 

Weaning the Infants 

The Laws of Hygiene 

Diseases Due to Impure Water 

Diseases Due to Impure Food 

Purification of Water 

Infectious Diseases 

Contagious Diseases 

How to Avoid Disease 

Muscular Exercise 

Modes of Exercise 

Clothing 

How to Live Long 

Value of Vegetable and Animal Food 

Bread 

Vegetables 

Fruits 

Eggs 

Meats 

Time Table for the Housekeeper 



3 
6 

9 
II 

19 

37 
6i 

64 
65 
66 

67 

68 

69 

73 
84 

88 

90 

91 
92 

93 
93 
94 
94 
95 
95 
96 
98 

99 
99 

lOI 

103 
104 
104 

105 

106 
107 
108 
108 
109 
1 10 
1 10 
no 
112 



The Family Doctor 

CAUSES, NATURE AND SIGNS OF DISEASE— CLASSIFICATION OF DISEASES 

—THE BEST REMEDIES— RELIEVING PAIN— PRINCIPAL MEDICINES 

—NURSING AND CARE OF THE SICK 



-by- 



Henry Hartshorne, M.D. 



WHAT IS DISEASE 



It was a rather strange idea of a recent 
distinguished writer upon Hygiene, that per- 
haps, if we understood perfectly all the laws 
of health, and obeyed them all, life might 
be indefinitely prolonged. Nature around 
us pronounces otherwise. Every tree, 
though it live a thousand years, withers, 
root and branch, at last. All the animals, 
from the long-lived elephant and tortoise 
down to the epheTneral insect floating on the 
breeze, have set terms of life. On this 
globe of ours, whatever organism is born, 
dies. Man' s body furnishes no exception ; 
his spirit, only, is immortal. 

The marvel is, that so delicate a mechan- 
ism as the human body can survive for a 
single year, amongst the various perils that 
surround it. Yet we live on, some of us, 
accidents apart, for a good while. Most 
persons fail to reach advanced age, because 
of disease. What is disease ? 

It is soinethmg cither being or acting 
wrong in the body. There may be as many 
kinds of disorder, or disease, at least, as 
there are organs of the body. More than 
that there really are, however; because com- 
plications of diseases occur, and each organ, 
or the general system , may be out of sorts 
in a large number of different ways. 



First, it mil be well for us to consider 
what makes the body, or parts of it, get out 
of order. 

Causes of Disease. 

These may be stated together, thus : as 
causes which are 

Hereditary : examples (though not always 
inherited), consumption, gout, epileps3^ 
cancer. 

Functional : that is, depending upon the 
action, either too great or too little, of one 
or more of the organs, or of the body gener- 
ally. Examples : over-exertion, over-ex- 
citement, loss of sleep ; or, on the other 
hand, want of exercise. 

Mechanical : as wounds or injuries of 
various kinds, tight-lacing, etc. 

Conditional : as extremes of heat or cold , 
sudden changes of temperature, dampness 
of dwellings. 

Digestive : as poisoning, unwholesome 
food, intemperance, abuse of medicine ; and, 
on the other hand, starvation. 

Obstructive : as neglect of the bowels, 
uncleanliness of the skin, ill ventilation. 

Contagions : as small-pox, itch, hydro- 
phobia. 

At7nosphcric : as autumnal fevers, yellow 
fever, cholera. 

467 3 



THE FAMILY DOCTOR 



Hereditary Disease. 

We often see consumption affecting sev- 
eral members of the same family through 
several generations. The same is true of 
insanity. Gout is many times transmitted 
from father to son, but seldom to a third 
generation. Epilepsj^ also, does not often 
extend to grandchildren, nor does cancer. 
Each of these diseases may come zvithout in- 
heritance. Then, we can sometimes, though 
not always, find at least a partial explanation 
of their origin otherwise. 

Not all (if there be several) children in 
a family are likely to have the inheritable 
disease. Perhaps all may escape it ; now 
and then it comes again in thei?'- children, 
having skipped a whole generation. 

Children are not bo7m with transmitted 
diseases ; except syphilis, among those of 
real constitutional inheritance, and a few of 
the contagious affections. They are com- 
monly affected with them about the time of 
life when their parents were so. Thus 
scrofulous disorders of the eyes, ears, skin, 
glands, and bones, are apt to show them- 
selves in childhood ; coiisiunption of the 
buigs, in youth or early maturity ; gout near 
middle age ; apoplexy^ 2in^ disease of the heart ^ 
from fifty to seventy years ; early deafiess^ or 
blindness^ at various periods in different 
families. 

Sometimes the inherited taint is modified 
in transmission. Thus the children of a 
gouty person may have, not regular gout, 
but neuralgia ; and the offspring of one who 
is insane may have inflammation of the brain , 
or convulsions, etc. Children of intemper- 
ate parents are very likely to have some im- 
pairment of their nervous system, and often 
die in infancy. 

Besides these special transmissions of 
tendencies to disease, there is a gradually 
degenerating influence in families, and even 
whole populations, from ^inhealthy living. 
It is most observed in large cities. 

Functional Causation. 

Over-exertion may produce exhaustion, 
which, in a person before feeble, may end 
in death. Or, short of this, there may be 
brought on a state of weakness slow to be 
recovered from. In such a state, moreover, 
468 



the body is less capable of resisting all 
causes of disease than when in full vigor. 

Excessive efforts may, at the time, strain 
muscles, or even burst the heart, or the 
great main artery, the aorta. 

Over-excitement of the brain is, in many 
cases, when it lasts but for a short time, 
followed simply by exhaustion and gradual 
return, through repose, to ordinary health. 
But long-continued excessive mental excite- 
ment may produce either inflammation of the 
brain, insanity, or prolonged brain-exhaus- 
tion . lyoss of sleep , however induced , endan- 
gers such effects. Hardly any one can sur- 
vive deprivation of sleep for so long as two 
weeks at a time ; a single week would finish 
most peoples' lives. 

Mechanical Injuries. 

Broken limbs, displaced joints, and 
wounds, are often causes of disease. Tight- 
lacing is also a mechanical cause of inter- 
ruption to the right action of the lungs and 
heart, crowding these and other organs into 
too small a space. Positio7i of the body acts 
mechanically, sometimes, in promoting cer- 
tain maladies. Whoever is predisposed to 
apoplexy, is especially liable to have an 
attack while stooping, or lying with the 
head low. 

Conditional Causes. 

By these we mean high heat, great cold, 
dampness, sudden changes and partial ex- 
posures of the body to either extreme, or 
electrical influences ; these last being very 
little understood. 

Sunstroke is a familiar accident in warm 
climates. Cold- stroke is less common, but I 
have known it to be almost as sudden as the 
opposite. Continued heat predisposes to dis- 
orders of the liver, stomach and bozvels. Cold, 
with dampness, promotes affections of the 
lungs and other organs within the chest. 

Catchi7ig cold : what is it ? For example; 
one comes in warm from exercise on a spring 
or autumn day, takes off his coat, and sits 
down near a window to * ' cool off. ' ' His 
skin is relaxed and moist with perspiration, 
whose evaporation, under the window-breeze, 
goes on rapidly. Suppose the breeze to blow 
on his back, between his shoulders. That 
part is cooled more than the rest of his 



THE FAMIL Y DOCTOR 



body. Its blood-vessels and skin -pores con- 
tract under the cooling process, detaining 
the perspiration and driving the blood in- 
ward from the surface. Some of the waste 
matter which the skin would have thrown 
off by sweating, but for this chilling, is now 
kept in the blood. 

The result may be made more serious 
than a mere cold. If there be a weak or 
susceptible part within the chest (bronchial 
tubes, lungs, pleura, or heart) it suffers 
from overloading with blood and waste 
material ; and we have a broiicliitis, a pjieic- 
moiiia, a pleurisy, or an inflaimnaiion of the 
heart. Among these, the first is the most 
frequent, and the last the least so ; but even 
it does sometimes happen, especially in a 
rheumatic person. 

Digestive Morbid Causes. 

Excess of food may cause indigestion at 
the time; and, if often repeated, habitual 
indigestion — called dyspepsia. A less amount 
of excess or superfluity may bring on an 
overfulness of rich blood in the system — 
plethora . Deficiency of food weakens, and so 
promotes attacks of many disorders ; varying 
according to constitution and exposure. 

Indigestible articles may produce com- 
mon indigestion, with windy pain in the 
stomach, nausea, etc. ; or cholera viorbics, 
which is much more severe ; occasionally 
dangerous. 

Obstructive Causes. 

Everything that interferes with the clear- 
ing out from tlie body of all waste and dead 
material, by the excretions, tends to injure 
health. Breathing foul air, makes the blood 
impure, and promotes diseases of various 
kinds. Uncleanliness of the skin acts in 
the same way to a less certain and serious 
degree. Neglect of the bowels leads to cos- 
tiveness, headache, and dyspepsia ; now and 
then it brings on hernia (rupture) which 
may endanger life, or an obstruction of the 
bowels within the abdomen, from which not 
many who suffer it recover. 

Contagion. 

This is, strictly defined, conveyance of 
disease by touch or contact. But some 
(not all) disorders, which may be trans- 



mitted by actual touch, pass also to a short 
distance through the air. This is true of 
typhus, small-pox, chicken-pox, measles, 
scarlet fever, mumps, and whooping-cough, 
certainly ; perhaps, in rare instances, of 
diphtheria. Hydrophobia, syphilis, and 
gonorrhoea are conveyed only by contact 
and inoculation ; that is, introduction of the 
virus of the disease into the blood, or, at 
least, under the skin. These diseases, are, 
in fact, the common diseases that are cer- 
tainly contagious. 

Infection : Atmospheric Causation. 

Certain places, at particular times, are 
infected with maladies which attack a greater 
or less number of those living or visiting 
there. Some of these diseases are said to be 
endemic ; that is, they are limited to quite 
clearly defined places. Thus, ague or ma- 
larial fever and autumnal bilious or remit- 
tent fever are found to prevail in some 
neighborhoods every fall and spring ; while 
other places, perhaps not more than a mile 
distant, are clear of them. Yclloii) fever is 
an endemic disease of the vicinity of the sea- 
coast of Cuba, while the higher regions of 
the same island are free from it. Cholera is 
endemic only in Hindustan, near the banks 
of the Ganges River. 

When these, or any other diseases, over- 
pass limited places, and appear in many 
localities, they are said to be epidemic. 
Yellow fever is often epidemic. Cholera, 
once in several years, starts out from India, 
and travels mostly w^estward. 

Plague was once universally, and is now 
generally, believed to be extremely con- 
tagious. 

Erysipelas and picerperal fever cannot be 
positively said never to be extended from 
one person to another. Diphtheria, like- 
wise, is sometimes given by one person to an- 
other; Usually, however, diphtheria is 
either a local endemic or a slowly migrat- 
ing epidemic disorder. 

Influenza is always an epidemic ; nol)ody 
imagines it to be contagious from person to 
person. The same rule is also of dengue, 
the ' ' breakbone fever ' ' of the Southern 
States, and of a form oi dysentery prevalent 
during the summer and autumn in some 
localities. 

469 



NATURE OF DISEASES 



Children sometimes die of old age. That 
is, their oidginal endoivvient of life enci'gy 
was so small as to be exhausted during in- 
fancy. Others die very soon because of 
some defective developvient of a vital organ or 
organs. 

At any period of life the disorders to 
which we are all subject consist in one or 
both of the following changes : 

1. Disturbance of the action of some 
organ or organs by a morbid cause. 

2. Alteration of the strnctiire or substance 
of one or more organs ; inducing, of course, 
change also in its action. 

To the first of these the term ' ' functional 
disorders ' ' is applied ; those of the second 
sort are '* organic diseases." Temporary 
changes in the substance or structure of an 
organ often occur, as when it is i7iflanied, 
from which there may or may not follow 
permanent organic alterations. 

Only slight affections of even small parts 
of the body can take place and last for any 
time, without involving the general system 
more or less in disturbance. Also, a disorder 
beginning in the blood, and thus being a 
general malady, nearly if not quite always 
puts some of the functions of the organs out 
of order. Still some cases do begin in, and 
chiefly affect, particular organs ; these we 
call local disorders ; others begin in the 
blood, and involve the body in many of its 
functions ; those are well described as gen- 
eral diseases. We will give attention here, 
first, to the nature of the disturbances com- 
ing under the former of these heads. 

Local Disorders. 

Medical books speak of irritation, con- 
gestion {hypercEmia) , inflammation, mortifi- 
cation, and degeneration, as affections of 
organs of the body. Atrophy, hypertrophy, 
and morbid growths are such also ; and less 
purely local, but often more or less restricted, 
are dropsical effusions. 

Irritation. 

An eye is irritated when a spark from a 

locomotive, or a bit of sand, or an inverted 

eyelash, get into it. A mustard -plaster first 

stimulates the circulation of the skin where 

470 



it is applied ; this may be quite within the 
bounds of healthy action, if the mustard be 
soon withdrawn. If it remain longer, irri- 
tation is shown by paiyi and soreness ; next, 
if still allowed to act, it will produce iyiflavi- 
niatio7i. Irritation of the stomach may be 
caused by indigestible food, or, more serious 
in degree, by certain poisonous substances ; 
as strong acids, alkalies, arsenic, or corro- 
sive sublimate. 

Congestion (or Hyperaemia). 

This ma)^ be an active flowing of more 
blood than common through a part, or a 
passive collection of blood in the part. Stim- 
ulation produces the former ; when it passes 
beyond the line of health into irritation, 
passive congestion occurs at the centre of 
the irritation, active congestion in the parts 
around it. Determination of blood towards 
any portion of the body may be, when very 
decided, called local hyper cBniia. A bloodless 
condition of an organ is called a local 
a7ioeniia. This first simply means excess of 
blood ; the second, deficiency of blood. 

Inflammation. 

All the world knows when a hand, a foot, 
or an eye is iiiflamed. Proverbially, the 
signs of this are redness, heat, pai7i, and 
sweUi7ig . The redness is owing to the ex- 
cess of blood ; the heat to the same cause, 
with also probably some increase of chemical 
change in the part. Pain is not quite so 
clearly to be accounted for. Pressure on a 
nerve is known to cause pain ; and the excess 
of blood beating on a part at whose ceritre is 
stag7iatio7i, must induce considerable pres- 
sure. Nerve-pain (neuralgia), however, 
often occurs without inflammation and with- 
out pressure. Some one has wisely said 
that pain is always a sign of a tendency in 
the part towards death. It is, at least, in- 
dicative of lowered vitality, local or general ; 
and that is present at the ce7itre of an inflamed 
organ, while around it there may be the 
heightened activity of stimulation. In a 
boil, and yet more fully in a carbuncle, we 
see the dead ce7itre (core) of the violent 
inflammation, when its force is nearly spent. 



THE FAMIL Y DOCTOR 



The swelling of an inflamed part is due 
in considerable degree to the accumulation 
of blood in it. But, under the pressure of 
the heightened circulation, some of the 
lymph (watery portion) of the blood escapes 
from the blood-vessels into the substance 
of the part. This undergoes changes , which 
are important. 

An active or acute inflammation may end 
in several ways : 

1. Resolution is the early passing off 
of all the inflammatory symptoms, leaving 
almost no sensible change in the part. 

2. Effusion of lymph, not at once ab- 
sorbed, shows itself in bands which glue 
together tissues naturally movable, or in a 
collection of fluid (serum), constituting a 
form of local dropsy. In an attack of 
pleurisy, both of these results may follow 
instead of resolution. 

3. Suppuration is the formation of pus ; 
that is, yellow matter, which is very seldom 
absorbed, and whose best destiny is to be 
got out of the body by an opening, natural 
or artificial, at or near the external surface. 
Every ' ' gathering ' ' or abscess is an ex- 
ample of this. PycEinia is a general disorder 
of the system, with a disposition towards 
the formation of collections of pus in differ- 
ent organs, with fever and much weakness, 
endangering life. 

4. Mortification, also 0.2^^^ gangrene , 
or sloughing, is the actual death of the part. 
Frozen feet mortify, not from inflammation, 
but from the directly killing eflect of cold. 
Inflammation does not often end in mortifi- 
cation ; if it does so, it is either from the 
extreme intensity of the inflammatory pro- 
cess, or from a very low vital condition of 
the patient affected. 

Inflammation is modified considerably 
by specific causes of disease. A gouty toe 
is one example of this ; a wrist or elbow in- 
flamed with rheumatic fever is another. 
The sore throat of quinsy, that of scarlet 
fever, and that of diphtheria, are all inflam- 
mations, yet each somewhat different from 
the others. The pustule of vaccination and 
that of genuine small-pox are not precisely 
alike ; and still different is that of chicken- 
pox ; and so on with other specific diseases. 

Chronic inflammation is not a desirable 
term, though it is used in all medical books. 



In it, redness, pain, or at least soreness, and 
more or less swelling, are present, in vary- 
ing degrees ; but there is no effusion of 
lymph, which really is the characteristic 
of a true inflammation. Irritability is a 
usual part of what is called chronic inflam- 
mation ; we might often with advantage 
speak of this in describing the disorder : 
thus, irritable eyes, irritable stomach, irrit- 
able bladder, irritable womb, irritable brain, 
etc. 

Hypertrophy or Overgrowth. 

Ove7'growth is the meaning of this word ; 
increase in size without essential change in 
the nature of a part. An organ may enlarge 
very much, with a great change in its char- 
acter ; for example, a tumor of the breast, 
or a drops}^ of the head. Again, an organ 
may be stretched or dilated without even an 
increase of its substance. 

The heart exemplifies two of these 
changes in different instances. If one of its 
valves through which the blood passes be- 
comes obstructed from disease, the heart has 
to labor more than usually to compel the 
blood to pass by the obstruction. Like 
other muscles (the heart being really a 
hollow muscle), this extra labor may have 
either of two results, according to the con- 
ditions present. If the person's constitu- 
tion be strong, and his blood well nourished, 
the much- worked heart will grow thicker 
and more powerful with the exercise. This 
is hypertrophy . But, if the contrary be the 
case, with a feeble system and poor blood, 
the heart is weakened by its excess of labor, 
and it stretches or becomes thin (attenuated) 
and dilated. 

The thickening of the skin of a working- 
man 's hands shows an increased growth 
from habitual rough usage. A corn is a 
hypertrophy, and so is a zcart ; both involv- 
ing almost entirely the outer skin or cuticle. 
Wens and pimples show a greater change of 
substance with enlargement. 

Atrophy and Degeneration. 

Atrophy is the opposite to hypertrophy. 
Want of blood or of the supply of nervous 
energy will cause an organ to shrink away. 
So a palsied hand often, in time, withers to 
half its original size. Atrophy occurs 

471 



8 



THE FAMIL Y DOCTOR 



naturally, all over the body, with old age. 
First the fat is absorbed, then the muscles, 
and afterward other parts. 

Degenei'ation. — Instead of lessening in 
size, however, from loss of life-force, an 
organ may grow larger, with change of sub- 
stance. 'V\)X^\s organic degeneration. The 
substance taking the place of the natural 
tissue of the part is always inferior in char- 
acter to that tissue. Thus/«/ may take the 
place oi muscle^ as in " fatty degeneration of 
the heart." Or bone-like material may 
form in place of the proper substance of the 
arteries ; making ' ' ossification ' ' of those 
vessels. Or the liver or kidney may be en- 
larged, the normal cells of either organ being 
replaced by a material like the areolar 
("cellular") tissue of the surface of the 
body under the skin. Tubercle, of the 
lungs or other parts, is essentially a kind of 
degeneration ; although it often follows at- 
tacks of inflammation. Acute and chronic 
inflammation of various organs is frequently 
followed by hardening or softening ; both 
of these being modes of degenerative alter- 
ation. 

Dropsy. 

Seldom does an accumulation of water 
occur in one part of the body without some 
previous general disorder of the system , or 
at least an affection of some of the great 
organs : the hearty liver, or kidneys. We 
do sometimes meet with ' ' white swelling ' ' 
of the knee ; but nearly always there are 
also signs of a " scrofulous ' ' constitution to 
predispose to it. 

Inflammation may, however, cause an 
effusion of serum, which remains after the 
acuteness of the attack has passed. The 
simplest illustration of this is seen in a 
blister. 

Suppose mustard to be applied to the 
skin. First, we see stimulation shown by 
redness and heat, with very little if any 
swelling, and no pain. Next, irritation, 
with soreness and pain, perhaps quite severe ; 
then inflammation, followed by efl^usion, 
which raises the skin into what we call a 
"blister." 

So, also, when the pleura, which lines 
the ribs and wraps the lungs, is inflamed, it 
throws out in a few days more or less lymph, 
472 



as an effusion. If this is copious in amount, 
it presses the lung away, and interferes with 
its expansion in breathing. This is some- 
times so serious a trouble as to induce phy- 
sicians to tap the chest and draw off the 
water to relieve the oppressed lung. L<ike- 
wise, inflammation of the covering of the 
heart (^pericarditis) may result in a serious 
effusion within the pericardial sac, clogging 
the heart so as not infrequently to cause 
death. Hydrocephalus, or water on the 
brain, may originate in a similar way. 

Dropsy of the chest, however, dropsy of 
the head, dropsy of the abdomen {ascites), 
and general dropsy, are much more often 
brought on by obstruction of the circulation, 
with thinning of the blood, from disease of 
the liver, kid7ieys, or heart, or two or more 
of those organs at the same time. Ovarian 
dropsy attends a disease of one or both of 
the ovaries. 

CEdema is a watery swelling of a part of 
the surface of the body or limbs. 

Kmphyskma is a puffiness of the skin, 
or lungs, from accumulation of air in the 
cellular substance of the part affected. 

Mortification. 

When a part, as a coe, a whole foot, leg, 
or arm dies, while the rest of the body lives, 
it is said to -mortify, slough, or suffer gan- 
grene. Once in a while the feet of an old 
person may undergo slow and dry gangrene. 
When an artery, as that of an arm, is 
plugged up by a clot, the arm is apt to 
mortify in consequence. Frozen feet or toes 
often die and slough off. Sometimes, es- 
pecially in ill-ventilated hospitals, stumps 
of amputated limbs, and wounds of various 
kinds, slough instead of healing (hospital 
gangrene). Quite rarely, sore mouth in 
children may become gangrenous ; and even 
a lung, or a portion of it, may become the 
seat of gangrene. In the last case, the 
patient is almost sure to die. 

Mortification of a part is always more or 
less dangerous to the life of the whole body 
in two ways. First, the sloughing process 
may extend gradually from the part affected 
towards the centre of the body; and thus, 
involving vital parts, it may become fatal. 
Or dead matter from the gangrenous portion 
may be absorbed by the vessels, and so poison 



THE FAMILY DOCTOR 



the blood {septicoeniia) in a manner seldom 
recovered from. 

When mortification is confined to a small 
part of the body, as a frozen toe or finger, 
the rest of the system being in a healthy 
state, a line of demarcation naturally forms, 
separating the dead from the living tissues. 
In some cases, a surgeon will then consider 
it best to hasten and complete the process ; 
removing the sloughing part, by an oper- 
ation. In other instances, the dead parts 
will drop off, leaving a surface which will 
gradually heal. 

florbid Growths. 

Warts ^ corns ^ bunions ^ weiis, moles ^ bony 
ejilargements^ fibrous and fatty tumors, are 
all unsightly, and the last named may be 
considerably inconvenient. But they do not 
of themselves tend to undergo such increase 
or morbid changes as to be dangerous to 
life. They may therefore, by comparison, 
be called innocent growths. 

MAI.IGNANT tumors are generally in- 



cluded under the name cancer. They tend 
to grow indefinitely, at the expense of the 
neighboring parts and of the general system. 
They often change their character, becoming 
open, discharging, offensive sores ; the seat, 
moreover, generally of severe pain. At last, 
the whole body of a cancerous patient be- 
comes unhealthy ; and the end, after vari 
ous periods, is death. 

Cancers may be either schirriis, colloid, 
or encephaloid. Schirrus is hard cayicer. Col- 
loid is jelly-like. Encephaloid is -soft, al- 
most like brain substance. 

The parts of the body most liable to be 
attacked by cancer (especially after middle 
life) are the womb, the female breast, the 
stomach, and the lower bowel {^rectuni) ; but 
various other organs are sometimes invaded 
by it. Schirrus is most apt to be met in the 
breast, stomach or bowel ; colloid, in the 
stomach, bowel, or covering of the bowels 
(jnesentery , peritoneum). Encephaloid may 
occur in any organ ; it is the only kind ever 
seen in the eye, liver, kidney, lung, etc. 



GENERAL DISORDERS 



We may name these as debility, ancemia, 
plethora, cochexio, neuratoxia, toxcemia, and 
fever. 

Debility. 

One is apt to feel weak, when anything 
whatever is the matter. This may arise 
from loss of blood, from excessive fatigue, 
from continued illness, or from a severe 
shock to the system from any cause. Either 
of these may cause depression or prostration , 
of which the extremest degree is called 
collapse. 

In the beginning of all such affections, 
the weakness is that of oppression. The 
organs of the body are clogged, so to speak ; 
skin, kidneys, bowels i etc., are, for the time, 
hindered in their action, and the loaded 
blood fails to stimulate aright the various 
functions, 

It is important, in treating debility, to 
distinguish of what kind it is. Exhaustion, 
as after long illness, is to be recovered from, 
with time, under nourishing food, rest, pure 
air, etc. Depression, or prostration, as from 
a severe shock, by warmth, rest, and stimu- 
lation, according to the nature and degree of 



the case. Oppressio7i of the organs, at the 
onset of a disease, is best relieved by unload- 
ing the system with purgative medicines, 
and those which promote the action of the 
skin and kidneys ; sometimes, in an early 
stage, by the withdrawal of blood from the 
arm, or by leeches or cups from a central 
part. 

Ansemia and Plethora. 

Poverty of blood may result from various 
diseases, or from loss of blood, too long 
nursing, etc. Weakness accompanies it, of 
the kind above called exhaustion. An 
anaemic person is usually pale (though per- 
haps easily flushed by excitement), rather 
thin, and "nervous." There is a form of 
this disorder called progressive pernicious 
anaemia, which cannot be accounted for by 
ordinary causes, and which it is almost or 
quite impossible to cure by any treatment. 

Plethora is the opposite of anaemia. In 
it, the red corpuscles of the blood are too 
numerous, and the blood itself is redundant 
in amount. A plethoric person is round and 
plump (not necessarily/a/), with full blood- 
vessels and a high color. Such an one is 

4/ o 



lO 



THE FAMIL Y DOCTOR 



more liable than others, in early life, to acute 
iuflanwiations and active hemorrhages ; after 
middle age to apoplexy. 

Cachexia or Diathesis. 

By this is meant some abnormal con- 
dition of the constitution. 

Leiikcsmia (or leucocythsemia) is a dis- 
ease in which there is an excess of white or 
colorless corpuscles in the blood. 

Another cachexia is scurvy (scorbutus) ; 
brought on by deficiency of fresh food ; es- 
pecially of vegetable food. 

Another is goitre or bronchocele^ whose 
main feature is a swelling in the neck, in- 
volving the thyroid gland. 

Chlorosis, or "green sickness," is a ca- 
chexia sometimes met with in girls or young 
women ; the name is given because of a pe- 
culiar sallowness of complexion belonging 
to it. 

Rickets occur tolerably often among the 
ill-fed poor in the cities of Europe ; much 
more seldom in this country. Those having 
it are feeble from childhood, with defective 
development especially of the bones ; which 
are easily broken and subject to decay. 

Tuberculosis is the constitutional affection 
of which consumption of the lungs is the 
most familiar manifestation ; but it often 
also affects the bowels, brain and other or- 
gans. Tubercles are the small, irregular, 
roundish deposits found after death in the 
place of healthy tissues ; which, however, 
frequently soften, leaving cavities. Tuber- 
cular menijigitis is the name given to an 
almost always fatal form of inflammation of 
the membranes of the brain, in children. 

Scrofula is an old designation for a con- 
stitutional tendency showing itself early in 
life, by swelling of the glands of the neck 
and elsewhere, sore eyes, sore nose, running 
at the ears, and sometimes inflammation and 
decay of the bones of the limbs, or " white 
swelling " of the knee. 

Toxasmia : Blood=Poisoning. 

Blood-poisoning can never be a trifling 
thing. We should be in deadly danger of it 
every day, but that so much is arranged in 
our bodies not only to prevent it, but to re- 

474 



lieve it promptly when it begins to take 
place. Indeed, each particle of used-up 
matter, which has served its purpose in any 
organ, becomes poisonous the moment it 
gets into the blood. But then, at once, the 
lungs, skin, kidneys, and bowels, with help 
also from the liver, take from the blood these 
dead particles, and carry them out, in the 
exhaled breath, perspiration, urine, and ex- 
crement. 

There are several forms of blood-poison- 
ing, due to suppression of the action of the 
kidneys, nonsecretion of bile by the liver, 
or to retention of putrefiable matter not car- 
ried off by the bowels. 

Next to these may be named septicoemia, 
produced by the absorption of foul material 
from a surface of the body, or near it ; as 
from a gangrenous wound or an unhealthy 
abscess. Outside poisons reach the blood 
through the mouth and stomach, by the 
lungs, or by the skin, as by bad dri?iking- 
water, and the microbes of malaria, small- 
pox, scarlet fever, yellow fever, cholera, etc. 

Fever. 

When one has a hot, dry skin, a glowing 
red cheek, thirst, a rapid pulse, and weak- 
ness of body, with more or less dulness or 
disturbance of the mental faculties, we say 
he has fever. Constipation of the bowels, 
and scanty secretion from the kidneys, also 
commonly belong to the same condition. 
But of all this group of symptoms, the most 
constant is heat. In health, a thermometer 
in the armpit will mark 98.5° Fahr. Fever 
often runs it up to 103°, 104°, 105°, or even 
higher still. 

Fever is met with in connection with 
many diseases. Inflammation of any of the 
great organs, brain, lungs, heart, pleura, 
bronchial tubes, stomach, bowels, etc., will, 
when active, be attended by it. And, with- 
out any inflammation, we meet with it in 
typhus ; also with inflammatory affections 
secondary to the general disease, in scarlet 
fever, small -pox, measles, diphtheria ; and 
with or without local inflammations, in yel- 
low fever, in relapsing, intermittent, and re- 
mittent fevers ; perhaps also sometimes 
without any true acute inflammation, in ty- 
phoid fever. 



II 



CLASSIFICATION OF DISEASES 



Various plans of arrangement have been 
proposed, and are in use. I prefer to name 
all diseases as either Inflammations and 
Tox.^Mic disorders, CxICHECtic affections, 
Nervous disorders, or Uxclassifiable 
diseases . 

Under the first head we place inflamma- 
tory attacks afiecting Brain (meningitis^), 
Lungs (pneumonia). Pleura (pleuris}-), 
Air-Passages (laryngitis, tracheitis, bron- 
chitis), Heart (endocarditis, pericarditis), 
Tonsils (quinsy), Throat (phar3mgitis), 
Stomach (gastritis). Bowels (enteritis, 
colitis, dj'sentery), Peritoneum (periton- 
itis), Liver (hepatitis). Kidney (nephritis), 
Bladder (cystitis), etc. 

As Tox.EMic disorders may be men- 
tioned: I. Those caused only by contact 
or irioculation : Primary Syphilis, Gon- 
ORRHCEA, Hydrophobia, Vaccinia. f 2. 
EimptiveX diseases, which are contagious : 
Small-Pox, Chicken-Pox, Scarlet Fe- 
ver, Measles. 3. Allied affections to the 
above, but not eruptive , although contagious: 
Mumps and Whopping-Cough. 4. Diseases 
generally epidemic or endemic: Typhoid 
Fever, Typhus, Spotted (cerebro-spinal) 
Fever, Erysipelas, Puerperal Fever, 
Influenza, Diphtheria, Plague, and 
Cholera. 5. E7ideinic and occasionally 
epidemic ; Yellow Fever, .Relapsing 
Fever, and Dengue. 6. Endemic and 
' ' malarious' ' .• INTERMITTENT, REMITTENT , 
and Pernicious (congestive) Fever. 

Of Cachectic affections, a part of the 
long list will answer our purpose here. i. 
Those which are always chronic (prolonged 
indefinitely, tedious, not tending to re- 
cover of themselves) : Anemia, Chlorosis, 
Leukemia, General Dropsy, Tubercul- 
osis, Diabetes, Constitutional Syphilis. 
2. Acute or subacute (active, and of limited 
duration): Scurvy, Gout, Inflammatory 
Rheumatism, Pyemia, Septic Fever, 
(septicaemia), etc. 3. Local cachexiae (de- 
generations): as Cancer, Goitre, Brights' 
Disease (of the kidneys). Fatty Heart, 
Gin Liver, etc. 4. Skin-Diseases. 

* Nearly always this term applies; meaning: inflamma- 
tion of the inenibrarips o{\.\\*t b'-ain as well as of its substance. 

t Glanders, sometimes taken from the horse, is another 
of this group. 

\ Physicians often call these exanthemata. 



Nervous Disorders may also be only 
in part named here: Apoplexy, Paralysis 
(palsy), Epilepsy, Catalepsy, Hysteria, 
Chorea (St. Vitus 's dance), Tetanus 
(lock-jaw), Asthma, Angina Pectoris, 
Locomotor Ataxy (one form of spine- 
disease). Convulsions, Neuralgia, De- 
lirium Tremens, (mania-a-potu) Insanity. 

Of Uxclassifiable diseases, not easily 
fitting in either of the above groups, there 
are Dyspepsia, Cholera Morbus, Diar- 
RHCEA, Colic, Jaundice, Hemorrhages, 
Local Dropsies, Worms, etc. 

Signs and Symptoms of Diseases. 

On approaching a sick person, our first 
question, whether put into words or not, is 
naturall}^ Is there much the viatter f 

Other inquiries follow, such as these : 
Has he fever ? Is he very weak ? Is his 
head clear ? Does he suffer pai7i anywhere ? 
What organ ox function of his body is not as 
it ought to be ? 

So we proceed from one thing to another 
in forming what doctors call a diagnosis of 
a case. Experience makes such an exami- 
nation more and more eas}^ rapid and efl&- 
cient. A besetting temptation, even with 
physicians, is, when enough has been found 
out to give a probable name for the malady 
of the patient, to conclude at once that this 
is the whole matter, and that we know all 
about his case. This cannot be true, how- 
ever, unless we have carefully scrutinized 
all his organs, or at least have satisfied our- 
selves on good evidence as to the presence 
or absence of disorder in them all. 

Our plan here makes suitable only a 
short account of the principal symptoms 
found in connection with different parts of 
the body, and their meaning; or, at least, 
the conditions with which they are most 
likel}^ to be associated. 

Symptoms Affecting the Skin. 

The skin is hot and dry in fever. 

Moisture is nearly always a favorable 
sign. Ivxceptions are, the cold and clammy 
perspiration of great prostration , nnd the 
copious sweating o{ advanced ionsn))iplioii . 

475 



12 



THE FAMILY DOCTOR 



Emaciation (wasting) is seen generally 
in those long sick. Sometimes it occurs 
rapidly, as in severe diarrhoea, or in the 
summer complaint of children. 

The color of the skin may be changed 
considerably in disease. The face is — 

Pai,K, during fainting, with sick stomach, 
and in anaemic persons. 

Flushed, in fever, early stage of apo- 
plexy, or intoxication. 

Chkkks brightly fi^ushed, in hectic 
fever of consumptives. 

PuRPivE or 1,1 viD, in typhoid or typhus 
fever. 

YKiyivOW, in jaundice, bilious fever, and 
yellow fever. 

Sallow, in chlorosis, dyspepsia, and 
cancer. 

Bluk, in the collapse of cholera, and 
cyanosis. 

Black, almost, in suffocation from any 
cause. 

Eruptions upon the skin belong to cer- 
tain other diseases. 

Symptoms Presented by the Mouth, etc. 

The TONGUE is pale, in anemic persons ; 
red in scarlet fever, inflamed mouth, and 
sometimes when the stomach is inflamed 
{gastritis) ; furred, in indigestion, and very 
often in fever ; brown, or black, cracked 
and fissured, in low fevers, as typhoid or 
typhus. It is pushed out with difficulty in 
low fevers, and after an apoplectic attack ; 
going to one side, in paralysis affecting one 
side only. 

The TKKTH are covered with thick brown 
stuff called " sordes " in low febrile states. 
They are loosened, sometimes, by severe 
salivation, from large doses of mercury — 
(not now given by regular physicians). 

The GUMS are swollen, soft, and spongy, 
and disposed to bleed easily in scurvy. A 
blue line along the gums is observed in lead- 
poisoning ; a red line, occasionally, in ad- 
vancing consumption. Swelling and sore- 
ness of the gums, with tenderness of the 
teeth and a " coppery " taste in the mouth, 
are signs of mercurial salivation. 

Increase of saliva gives the name to this 
affection, once not uncommon in medical 
practice. Iodide of potassium, taken medi- 
cinally, will sometimes salivate. I^arge 
476 



doses of jaborayidi, or its active principle, 
pilocarpin, generally does so. 

The TASTE is morbid bitter in disorder 
of the liver ; sour, often, in dyspepsia , salt- 
ish, with spitting of blood ; putrid in gan- 
grene of the lungs. 

The Throat. 

Difficulty of swallowing may result 
from inflamfnatiofi of the tonsils or gullet 
{pharynx) ; spasmodic closure of the throat ; 
permanent narrowing or stricture of the 
pharynx or lower gullet {oesophagus) ; ob- 
structio7i, as from a bone, etc. ; paralysis, as 
after diphtheria, or extreme weakness, in the 
dying state. 

Thirst is excessive in two opposite con- 
ditions : high fever and low collapse. 

The Stomach. 

Appetite is almost always deficient in 
both acute and chronic disease ; most so, 
however, in the former, as a rule. Per- 
verted appetite occurs in case of chlorosis, 
and in some hysterical subjects. 

Nausea (sick stomach), with or without , 
vomiting, is met with in indigestion, colic, 
seasichiess, pregnancy (morning sickness) , 
gast?'itis (inflammation of the stomach), 
hysteria (occasionally), cholera-morbus , epi- 
demic cholera, bilious remitte7it fever, yellow 
fever, ulcer of stomach, cancer of stomach, 
straiigulatcd her^iia (rupture), obstructio7i of 
the bowels, irritajit poisoyiiyig . 

Symptoms Belonging to the Circulation. 

Palpitation, or disturbed action of the 
heart, may depend upon ififlanunation of its 
iJiembra7ies {pericarditis, ejidocarditis) , e7i- 
large77ient {hypertrophy ox dilatatio7i) , valvu- 
lar disease, a7ioe7nia, with weaknCvSS, 7iervous 
irritability (nervousness), as from strong 
coffee, tobacco, etc., dyspepsia, brai7i dis- 
order. 

A FEVER pulse is moderately rapid, and 
in the early stages of an attack, strong ; 
later, soft and compressible. When violent 
acute inflammation of any organ is present, 
it is quickened, hard, and rather full, as a 
rule. 

A nervously-disturbed pulse is quick 
(jerking rather than rapid), and variable, 
under excitement or repose. 



THE FAMILY DOCTOR 



13 



In EXTREME WEAKNESS, most of all in 
the dying state, the pulse is nearlj^ always 
rapid and small, or "thready." A pulse 
of 150 or 160 in a minute, is almost always 
a sign of death. Very rarely is the pulse 
slow in the dying state. 

Slowness of the pulse is most marked in 
compression of the brain (as in apoplexy, 
fj'actiire of the skull, or hyd7vcephal7is, i.e., 
water on the brain), and in opiiun poisoning . 
Occasionally the pulse is very slow in cases 
of heart disorder. 

Irregularity of the pulse is natural to 
a small number of persons, at least in child- 
hood or in old age, without other signs of 




FEELING THE PULSE 



disease. . It may be, otherwise, a transient 
sjanptom, particularly during convalescence 
from a fever. It is distinctly related to dis- 
ease present, in certain cases o{ heart disease 
(when it is serious) and in the third stage of 
acute ?;2^;z/;2^2V/5 (inflammation of the brain). 
Excessive smoking of fobaeeo sometimes pro- 
duces irregularity of the pulse. 

A double pulse is met with in many in- 
stances of eontinued fever , typhus or typhoid. 

Slowness of the capillary circulation is 
occasionally shown, in morbid states, by the 
tardy return of the blood when displaced by 
pressure, as on the back of the hand or the 
cheek. In the veins, likewise, this is notably 
seen in the collapse of cholera. 

Hemorrhaja^e. 

While bleeding from any part of the 
body is often an important symptom, it 
needs to be interpreted with care. Its con- 



sequence depends greatly on its qua7itity "and 
the source from which the blood comes. 

Thus, in bleeding at the nose, the flow of 
blood may possibly result from either of the 
following causes : a severe blow ; congestion 
(fullness of blood) simply in the membranes 
of the nose ; congestion of the brain (to which 
the bleeding may give advantageous relief) ; 
early stage of typhoid fever ; suppressed vien- 
struatio7i (monthly discharge) of which it is 
an alternative. 

Spitting of blood may come from hem- 
orrhage of the giuns, the back of the nostrils, 
tlwoat, wiiidpipe (bronchial tubes), lungs, or 
stomach. 

If from the stoinach, it is preceded by 
nausea, and is vomited. When from the 
lungs or bronchial tubes, it is coughed up 
instead. 

Hemorrhage from the lungs (Jiccmop- 
tysis) may depend upon congestioii (over- 
fulness of blood) of the lungs ; heart disease, 
tubercular consumption, suppressed meiistrua- 
tion, of which it may, occasionally, be an 
alternative or substitute ; an injury, as a 
broken rib, wound of the lung, etc. ; rupture 
of an a?ie7crism of the ao7'ta . 

Vomiting of Blood may be one of the 
symptoms occurring in hyste7'-ical women ; or 
it may result from tilcer, or ca7icer of the 
stomach ; or it maj^ be (as above) substitutive 
or vicarious of absent menstruation. 

Uterine hemorrhage (other than the 
natural monthly flow) may come from co7i- 
gestio7i of the womb, or its 7ilceratio7i, or 
ca7icer. During pregnancy it threatens mis- 
carriage, or results from misplacement of the 
placenta (after-birth). 

Hemorrhage from the bowels may be con- 
nected with piles (hemorrhoids), dysentety, 
7tlceration of the bowels, cancer, ruptu7'c of 
an abdomi7ial a7ieuris77i, typhoid, inala7'ial^ 
ox yell oiv fever, or vicairous 7ne7istruatio7i. 

H.Ematurta (blood}^ urine) may follow 
a mechanical injury, inJla))n7iation of the 
kidneys, sto7ie in the bladder, or a l:)ad state 
of things in cases oi sca7lct J'eve7\ 

Symptoms Connected with the Breathing 
Organs. 

Sixteen to eighteen times in a minute is 
the ordinary rate of breathing while at rest, 
in health, for a grown person. Xw fever it is 

477 



14 



THE FAMIL Y DOCTOR 



almost always a good deal faster than this ; 
often thirty, forty, or more respirations in a 
minute. When a person is poisoned with 
opium, the breathing becomes snoring, and 
very slow, even only six times or less in a 
minute in heavy narcotism. Apoplexy, and 
pressure upon the brain from a piece of a 
h'oken shdl, are also attended bj?" slow, 
snoring respiration. 

DiFFicuivTY OF Brkathing may be caus- 
ed by irrespirable gases (as chlorine, etc.) in 
the air ; obstruction in the air- tubes, as from 
croup, asthma, or bronchitis ; disease of the 
lungs or pleura, as in pneumonia, consump- 
tion, or pleurisy ; disease of the heart or 
aorta ; abdominal dropsy, pressing upwards. 

Coughing, also, may have a variety of 
causes, of the nature of which we may often 
judge by its character. Thus it is, com- 
monly, dry and tight, in early bronchitis ; 
soft, deep, and loose, in advanced bronchitis ; 
hacking, in the beginning of consumption ; 
deep and distressing, in advanced consump- 
tion ; short and sharp, in pneumonia ; hoarse 
and barking, in an early stage of croup ; 
whistling, in advanced membranous croup ; 
paroxysmal (in spells) and whooping, in 
whooping-cough ; dry and hollow, when 
sympathetic or nervous. 

BxPFCToRATiON is white, thin, and mu- 
cous, in catarrh and early bronchitis ; yellow 
and thick {purulent) in severe and protracted 
bronchitis ; rusty, in the middle stage of 
pneum^onia ; bloody, thick, and yellow, in de- 
veloping co7isumptio7i (phthisis) ; in heavy, 
round, small yellowish, lu7nps, in advanced 
consumption ; putrid (rotten) , in gangrene 
of the lung. 

The Brkath is hot, during fever ; cold, in 
the collapse of cholera. The odor of the 
breath is seldom perfectly agreeable except 
in a healthy child. Bad teeth and imperfect 
digestion are common causes of unpleasant- 
ness in it. It is very heavy at the com- 
mencement of 2^ fever ; sour, during an attack 
of indigestion ; rotten , in gangrene of the 
lung. 

Hiccough is produced by a spasm of the 
diaphragm^ at the floor of the chest. It may 
depend upon iyidigestioji, nervous disorder, 
or great exhaustion. In the last of these, it 
is generally a decidedly bad symptom. 

Snoring (stertorus), respiration results 
478 



from oppressio7i oj the brahi ; the cause of 
which may be either apoplexy , fracture of the 
skull, dead dru7ike?i7iess , or 7iarcotis7n by 
opium. (Of course we do not forget that 
some persons snore tremendously during 
their natural and healthy sleep.) 

Symptoms Affecting the fluscles. 

Position is often significant in disease. 
Inability to rise may be owing to ge7ieral 
weakness, palsy, i7ifla7n77iation of the joi7its, 
etc.) as from rheui7iatis77i or go^it), or an in- 
jury, such as a broken thigh or leg. 

I:nability to i.ik down is generally the 
result of difficulty of breathi7ig (dyspnoea), 
which doctors then call orthopnoea, or 
straight-up breathing. 

In Coivic , the patient usually prefers to lie 
upon the breast. 

In Peritonitis, the chosen position is 
on the back, with the knees drawn up. 

In the ea7dy stage of Pleurisy, the patient 
lies of choice on the side not affected ; after 
water collects (effusion) this is reversed. 
When the liver is e7ilarged from disease, the 
right side is mostly preferred. When the 
heart is much disturbed in its action, the 
sufferer generally cannot lie on the left side. 
Exceptions occur in heart disease, especially 
of long duration. 

In Aneurism of the Aorta, a favorite 
position is sitting up and leaning over the 
back of a chair, or the edge of a bed. 

Muscular weakness may result from 
acute disease, as fever, or from exhaustion. 
Entire want of exercise weakens the muscles. 
When an arm or a leg has been long fastened 
up in splints on account of a fracture, its 
muscles are almost powerless upon first be- 
ing taken out of their confinement. 

Spasm may be of either of three kinds ; 
fxed, or to7iic spasm, as in lock-jaw (tetanus) ; 
7^egularly jerki7tg, or clo7iic, as in fits or co7i- 
vulsio7is ; an irregularly jerking, as in St. 
Vitus' dance or chorea. Cra77ip is a short- 
timed to7iic spasm. 

Tremor (trembling) is of two kinds ; 
consta7it trembling, as in shaki7ig palsy {par- 
alysis agita7is), and tremor only when doing 
something, as in one form of disease of the 
brain and spinal marrow: 

Rigidity of muscles is different from 
mere spasmodic contraction. It occurs in 



THE FAMILY DOCTOR 



15 



certain severe and continued cases of palsy 
(paralysis) . 

Jerking of the tendons, especially at the 
wrists, is met with in low states of continued 
fever, typhoid or typhus. 

Symptoms Connected with our Senses. 

Pain is variously interpreted, according 
to its place and character. It may be 

AcuTK, sharp, cutting, as in pleurisy; 
shooting, darting, as in neuralgia ; piercing 
(lancinating), in cancer; gnawing, tearing, 
in rheumatism ; dull, heavy, aching, as in 
pneumonia ; griping, twisting, in dysentery ; 
bearing down , in second stage of labor ; pul- 
sating, in the formation of an abscess ; burn- 
ing, smarting, in erysipelas ; stinging, nett- 
ling, in urticaria (nettle-rash) ; constant, or 
intermittent ; fixed or wandering. 

Tenderness on pressure is generally a 
sign of inflammation, although some nen- 
7'algic cases have it ; possibly from inflam- 
mation of the sheaths of the nerves. Tired 
muscles also are often sore to the touch as 
well as on motion. 

Sometimes pain is relieved by pressure ; 
this is often the case with colic. In such in- 
stances we conclude that there is no inflam- 
mation . 

Pain is not always at the place of disease. 
In disease of the hip-joi7it, the principal pain 
is at the knee ; in dyspepsia, often, over the 
middle of the breast ; when the liver is dis- 
ordered, under the right shoulder-blade ; in 
irritation of the womb at the top of the head. 

I^OSS OF SENSATION [ancEsthesia), occur- 
ring from disease, constitutes one kind of 
paralysis. The other form is loss of power 
to move the limbs or parts affected. When 
paralysis involves one side of the body only, 
as the right arm and leg, or the left arm and 
leg, we call it hemiplegia. Paraplegia is palsy 
of both legs at the same time. 

The Eye in Disease. 

Blood-shot eyes show either inflamma- 
tion of them or fulness of blood in the head , 
which is often present in fevers. If one eye 
only is very red, of course the trouble must 
be in itself. Yellowness of the ''whites " of 
the eyes occurs in bilious disorder. 

The eyelids are notably prominent in 
that curious and rather uncommon disorder 



called '* exophthalmic goitre." Prominence 
or bulging of one eye only shows a prob- 
ability of disease, as a tumor, behind that 
eye. 

Sinking of the eyeballs in their sockets 
is seen to some extent in consumption and 
other wasting diseases. Sinking of one eye 
must result from wasting of its own sub- 
stance or of the socket behind it, the former 
being often observed in the blind. 

Rolling of the eyes from side to side is 
common in great nervous restlessness of in- 
fants or young children. 

Squinting, which is natural with some, 
and an acquired habit with others, becomes 
a serious symptom when it occurs as the re- 
sult of disease of the brain . 

The lustre of the eyes grows dull often a 
short time, perhaps a few hours, before 
death. Bright eyes are commonly noticed 
in advancing consumption. They may 
glare in mania (insanity), or, for a time, in 
acute hiflam^mation of the brain. 

Very small pupils of the eyes are seen 
when either they are, or the brain is, the seat 
of inflammation. In opium-poisoning the 
pupils are contracted, at least until very 
near death. They are large (dilated), com- 
monly, in apoplexy, water on the brain (hy- 
drocephalus), and poisoning by prussic acid 
or by famestown weed {^strainonium^ or 
belladonna . 

Great shrinking from light {photophobia^ 
exists in severe inflammation of the eyes, 
and also in acute inflammation of the brain. 

Spots, rings, etc., floating before the 
sight {musccB volitantes') show the presence 
of opaque particles in the interior of the 
eyeball {vitreous humor), which are not of 
much importance. Fixed dark spots are of 
more consequence ; they often show a be- 
ginning of blindness. 

The Ears. 

Pain in one of the ears, earache, may be 
either inflajmnatory or neuralgic. Other 
signs must be considered along with it to 
show which it is. 

Ringing in the ears occurs from either 
of at least two or three causes, to distinguish 
between which is not always easy. Large 
doses of quinine, and of one or two other 
powerful medicines, will make many people's 

479 



i6 



THE FAMILY DOCTOR 



ear ring or roar. Disease of the ear will 
often produce this syraptom, even when the 
disease is not severe at the time. In ether 
instances, brain exhaustion, or congestion 
(overfulness of blood) of the brain, may 
give rise to it. If it be heard only in one 
ear, we may be confident that the cause is in 
that ear itself. 

Deafness, or hardness of hearing, in 
various degrees, may proceed from cold in 
the head, very large doses of quinine, typhus 
or typhoid fever, wax accumulated in the 
ears, disease or injury of the ears, brain 
disease. 

Headache. 

Pain in the head may depend in different 
cases upon neuralgia, rheumatism, overful- 
ness of blood {congestion hypercEviia); blood- 
poisoning (as by alcohol, opium, etc.); fever 
(remittent, typhoid, etc.) ; disease of the 
brain, sympathetic irritation (as with uterine 
disorder, etc.). 

Skill as well as care may often be neces- 
sary to make out, in an actual case, to 
which of these a headache belongs. Neu- 
ralgic headache is nearly always on one side 
only or chiefly, and extends to the face also ; 
it is shooting or darting, and there is with it 
some tenderness on pressui-e. RheumatisTn of 
the scalp is usually accompanied by stiffness 
of the muscles that move the head and neck. 
Headache from fulness of blood or fever is 
attended by heat of the head ; the pain is 
then apt to be throbbing in character. Pain 
from disease of the braiji is generally in one 
spot, either fixed or in -spells (periodic or 
paroxysmal) ; and some other sign of brain 
disease is also present with it. 

Expression of the Face. 

Acute disease is apt to alter this more 
than that which is chronic ; but it is often 
changed in both. An anxious or distressed 
expression giving way to serenity is always 
a good sign, unless it be the result oi 7norii- 
fication or palsy coming on. 

Great anxiety is seen especially m 
organic diseases of the heart, and in acute 
disorders of the abdomen, as well as in 
melancholy . 

Terror belongs habitually to deliriuvi 
tremens, also called mania-a-potu, or the 
horrors. 

480 



Rage is now and then seen in insanity, 
and in some, not all, cases of hydrophobia. 

Insane persons, although not always 
very peculiar in countenance, have mostly 
an expression by which their derangement 
can be recognized by those accustomed to 
observing it. 

Collapse, that is, extreme prostration, 
as from the shock of a railroad accident, an 
attack of cholera, or the dying state from 
any cause, has its own characteristic ex- 
pression, more easily understood when seen 
than described. Shrunken cheeks, pale or 
livid, with mouth drawn down at the cor- 
ners, and white, glassy eyes ; these with 
clammy coldness to the touch, gasping res- 
piration, and a thready or absent pulse at 
the wrist, mark this condition. 

Delirium. 

This is a disorder or confusion of mind, 
in acute disease, not fixed for a long time 
like insanity, but depending upon a tempor- 
ary cause. It is present in many attacks of 
maladies attended by fever ; as severe remit- 
tent, typhus, typhoid, scarlet, or yellow 
fever, etc. A few persons are liable to tran- 
sient delirium during almost any brief at- 
tack of illness. Mania-a-potu, as already 
said, has a characteristic delirium, in which, 
almost always, there is extreme terror, from 
imaginary enemies or dangers of some kind. 
Grown people are affected by delirium 
usually under circumstances which, in a 
child, would bring on convulsions. 

Stupor. 

Coma is the medical word for this. It is 
an unnaturally deep sleep, from which one 
cannot be roused. We meet with it chiefly 
in the following : Alcoholic drunkenness 
('dead drunk"); opium-poisoning (nar- 
cotism) ; apoplexy ; very low typhus fever ; 
compression of the brain from fractured 
skull. 

It is not always easy to say, in a particu- 
lar case, which of these is present. 

Intoxication is generally shown by the 
odor of the breath, and the general appear- 
ance of the patient, and his behavior before 
he became unconscious. In opium poisoning , 
the pupils of the eyes are, as a rule, strongly 
contracted, even when no considerable 



THE FAMIL Y DOCTOR 



17 



light is shining on them . Typhus fever 
is known by the history of the case ; as, 
in it, complete stupor is never the con- 
dition at the very beginning of the illness. 
A broken skull, if not obviously accounted 
for by a known injury, may be found out by 
careful examination of the head. 

Dizziness (giddiness, vertigo) is ac- 
counted for in different instances by either 
of four causes : mere weakness ; disorder of 
the liver (biliousness,) and stomach ; disease 
of the internal ear ; disease of the brain. 
The last of these is the least common, un- 
less in persons over sixty years of age. 

Loss OF SPEECH {aphasia), or getting the 
wrong words instead of those intended, 
comes from a disorder of the brain. It is 
often accompanied by loss of power, especi- 
ally in the right arm and leg. Loss of voice 
{aphonia) is another thing ; resulting from 
thickening of the lining membrane of the 
windpipe {larynx), or paralj^sis of its 
muscles ; or, in the dying or nearly dying 
state, extreme debility. 

Symptoms Affecting the Secretions : 
The Bowels. 

Constipation (tightness of the bowels ; 
absence or rarity of movement, and small- 
ness of amount discharged) is almost always 
present during the first days of a "fever, of 
any kind except typhoid. Even in that, also, 
although early looseness of the bowels is 
more common, there is in a few cases a 
short time of constipation. 

Pregnant w^omen are very apt to have 
the bowels constipated, from the partial ob- 
struction produced by the pressure of the 
enlarging uterus upon the lower bowel 
{rectnni). Sea-sickness, also, is very often 
attended by slowness of the bowels. But 
the most obstinate and alarming constipa- 
tion is that of obstruction of the bowels ; as 
in strangulated rupture, or in intussusception . 

DiARRHCEA (excessive liquid flow from 
the bowels) is symptomatic of various 
disordered conditions. It is present as a 
rule in typhoid fever, and is common in ad- 
vanced pulmonary consumption. It is an 
CvSsential part of the attack in cholera-morbus, 
epidemic cholera, ?i\\& cholera i)ifantuvi {sMn\- 
mer complaint of infants). It occurs fre- 

31 



quently by itself, particularly in warm clim- 
ates, and in the summer season. 

Discharges in diarrhoea are either ?iatu7'al 
(fecal), 'jnucous (slimy), bilious, or watery. 
In cholera-morbus, which may be met with 
anywhere, the passages are nearly natural or 
bilious, unless near the end of a very bad 
case. Epideinic cholera is distinguishable 
partly by the rice-7vaterlike abundant dis- 
charges, with no biliary color at all. 

Dysentery is recognized bj^ scanty but 
frequent bloody discharges, with gripino; 
pains, and a disposition to bear down. Slime 
{inucus) is apt to be mingled with blood, 
and at a later period in severe cases there 
may be pus. 

Excretion of the Kidneys. 

Symptoms connected with this excretion 
are : strangury (difficult urination), incon- 
tinence of urine (want of control, especially 
during sleep), retention, suppression, and 
excess of the secretion {diabetes), and un- 
healthy character of the urine passed. 

Strangury sometimes follows the appli- 
cation of a fly (cantharides) blister. Now 
and then it is observed in children from the 
irritation of seat-worms in the lower bowel ; 
and in young infants, owing to an irritating 
quality of the urine ; which, in such a case, 
is pretty sure to be scanty and high colored. 
Nightly incontinence of urine is quite 
common in children, sometimes up to their 
" teens." Dribbling while awake shows a 
much greater loss of power over the blad- 
der. This is seen in many cases of injury or 
serious disease of the spinal mari'oiv. 

Retention of urine may be a ver}' dis- 
tressing symptom. Men suffer it who have 
' ' stricture ' ' of the ui'ethra (outlet tube from 
the bladder) . Nervous disturbance may cause 
it in either sex, but especiall}- often in hys- 
terical women. After child-birth it follows 
pressure upon the neck of the bladder. In 
lo7u fevers, as typhus or typhoid, it results 
from general debility. Its probability should 
always be remembered in such cases, as the 
patient may be " out of his mind " and so 
may give no account of it. We should make 
sure, in a fever case (or, indeed, in any other 
illness), ho7C much and ho7c often water is 
passed. If the quantity is certainly small, 
it is necessary to examine the abdomen as 

481 



i8 



THE FAMILY DOCTOR 



its lowest part, over the bladder. When 
urine is retained, there will be a firm swell- 
ing at the lowest part of the belly, just in 
front, above the bony ridge of the pelvis ; 
and, on tapping there with a finger, a dull 
sound will be made. If the bladder be 
empty, the sound will be rather hollow. 

In some cases of spine disease^ there is re- 
tention instead of incontinence of urine. 
This symptom, however produced, often 
calls for relief by the use of a tube introduced 
through the urethra into the bladder, called 
a catheter. It is short and almost straight for 
the female ; longer and curved (if of metal 
or firm rubber) for the male subject. 

SuppRKSsiON of urine is always a bad 
sign, in any case of disease. It is sometimes 
met with in low fevers, epidemic cholera, 
bad cases of scarlet fever, and long standing 
cases of disease of the kidneys. Urcsmia 
(blood poisoning with materials of urine) 
follows it, and usually ends life in a few 
days at most. 

KxcKSS of urinary discharge is called by 
physicians diabetes. It occurs not unfre- 
quently, for a time, after checking of per- 
spiration by exposure to cold and with hy- 
sterical or other nervous persons. 

Qualities of the Urine. 

About forty, or from thirty to fifty, fluid 
ounces (a quart, more or less) of urine is 
passed by a healthy grown person every 
twenty-four hours. It may be retained 
longer in the female than in the male blad- 
der, but not many hours commonly in 
either. More is passed, and more fre- 
quently, during winter than in summer. 

The color of healthy urine is that of am- 
ber. It should be clear when passed, and 
should have very little settling at the bottom, 
even after standing for some hours. Yet 
some change in color, lighter or darker, or 
variations in quantity, and even deposit of 
sediment, may take place while the person 
continues in health. Such alterations often 
show the successful relief of the system, by 
excretion, of what, if not carried off, might 
have caused disease. Great and continued 
alterations in the urine, however, are impor- 
tant signs of something being wTong ; and, 
under skilful examination, the nature of the 
disease may thus be found out. For this 
482 



kind of inquiry the skill of the physician, 
trained in the use of chemical tests and the 
microscope, will be required. 

GraveIv is the term applied to small 
stony particles which are formed in the kid- 
neys from disease, and pass, first along the 
nreters to the bladder, and thence out 
through the urethra with the flow of urine. 
Pain, sometimes very severe, may attend 
both of these short journeys of particles, if 
they be large. Often, they are more like 
sand than gravel, and escape without giv- 
ing pain, except that both the kidneys and 
bladder are apt to be in a state of irritation 
at the time of an " attack of gravel.' ' 

Stonk in the bladder is of the same na- 
ture, only the particles accumulate into one 
or more masses, which may become very 
large, and cause great suffering ; not seldom, 
unless removed by an operation, shortening 
life. 

GaIvIv-Stonks are formed by thickening 
of bile in the gall bladder, which lies under 
the liver, on the rightside, near the middle of 
the body. Although the gall-duct, through 
which such stones pass to the small intes- 
tine, is short, a large gall-stone (biliary cal- 
culus) sometimes gives extreme pain in its 
passage. Complete relief comes when it 
enters the small intestine {duodemcni) ; as is 
the case likewise when a gravel-sto7ie escapes 
from the ureter into the bladder. 

Perspiration. 

Besides deficieiicy and excess in this im- 
portant secretion of the skin, it is a familiar 
fact that it has, in some persons, a very 
unpleasant odor, especially in the arm- 
pits and about the feet. Perhaps this is 
somewhat most manifest in the African and 
other tropical races, but much depends on 
individual constitution and cleanliness. A 
few persons, with all possible care of their 
skins, still have a considerable odor, at least 
in warm weather. For such it is important 
to bathe frequently, applying good soap and 
water daily to their armpits and feet ; and 
also to keep their bowels regularly and suf- 
ficiently open. 

In small-pox, typhus fever, and some 
other diseases, an odor peculiar to each is 
given off (in some cases at least) from the 
body. 



19 



REMEDIES AND THEIR APPLICATION 



Do doctors, properly speaking, cure the 
diseases and injuries of their patients ? 
Yes, and no. Cure comes from a Latin 
word meaning care ; to take care of some- 
thing or somebody. That a good ph^^sician 
will always do. Sometimes, also, he may 
and must actually interfere with what is 
going on ; as when he gives an antidote for 
a poison, and so saves life that would other- 
wise be lost. But, in many other instances, 
he simply takes care of the patient, and 
Nature cures ^ in the full sense of that word. 
There is, as we are created, a tendency to get 
w^ell. i\ bone, for example, is broken. 
What does the surgeon do ? He draws it 
out straight, gets the pieces into their 
proper line, and puts on splints to keep them 
there. Then the bone knits, in a few weeks, 
of itself. So also with the healing of a 
wound. Its edges are placed and kept 
close together, if that can be done, till they 
unite again ; or, if that be not possible, the 
wounded surface is covered with something 
which can do no harm, and which protects 
the part from outside air and other things, 
until it heals, of itself. 

Here we see that certain conditions are 
wanted in each case, in order that the knit- 
ting or healing will take place. So it is 
with diseases, as v/ell as with injuries. 
Some disorders are naturally self-limited ; 
that is, they will, if the patient lives for a 
certain time, get well of themselves ; they 
run a tolerably regular course, and then 
end. Scarlet fever either kills or is passing 
off, ' generally, within eight, nine, or ten 
days ; small -pox runs its course, living or 
dying, within about three weeks ; typhus 
fever, in four weeks ; t\'phoid fever, in the 
same or a longer time ; and so with other 
fevers, all of which are self-limited. 

There will always be need of doctors, 
and of skilful, well-trained, and well- 
informed ones, too, however highly we may 
appreciate the powers of nature and the 
value of good nursing. It is important to 
be sure that by their timely and well-judged 
use even of simple measures, death may 
often be averted or long postponed ; suffer- 
ing may be much lessened, and recovery 



may be hastened from diseases which other- 
wise would be of very uncertain and far-off 
result. 

Looking at remedies from our present 
standpoint, we may classify their objects as 
follows. Whatever their nature, the}^ are 
used for one or more of the following pur- 
poses -. 

To relieve pain ; 

To compose nervous disturbance ; ' 

To promote sleep ; 

To open the bowels ; 

To check diarrhoea ; 

To ease vomiting or sickness of stomach ; 

To alla}^ indigestion ; 

To improve weak digestion ; 

To reduce inflammation ; 

To lower fever ; 

To ease or quiet cough ; 

To stop hemorrhage ; 

To regulate menstruation ; 

To relieve dropsical swelling ; 

To support the system under prostration 
or exhaustion ; 

To increase strength in prolonged de- 
bility ; 

To cure certain diseases by special 
remedies ; 

To expel worms ; 

To antidote poisons ; 

To obviate the danger and suffering of 
accidents or injuries. 

A full consideration of all the articles 
and procedures that are or may be used 
under advice of physicians for these differ- 
ent purposes, would make a work on 
"Materia Medica and Therapeutics." Our 
present aim will be to give a simple general 
view of the subject, and to dwell on such 
remedies as are safe and available in Home 
Medicine. 

To Relieve Pain. 

Much depends on zvherc the pain is, and 
of what sort. Annodvnp:s are medicines 
whose action is to quell pain, l)y tlieir influ- 
ence upon the brain or nerves. But we (io 
not nearly always have to resort to these on 
account of pain, especially when it first 
begins to be felt. 

4«3 



20 



THE FAMILY DOCTOR 



To Relieve Pain. 

Of all parts of the body, probably the ab- 
domen is the most frequent seat of pain. 
''Stomach-ache" and "colic" are very 
common. The most general cause of such 
attacks is indigestion, With, flaticlencc (wind 
in the stomach and bowels). To make the 
viuscnlar coat of the stomach and intestines 
contract actively and evenly, all along their 
length, will, at least if done early, be pretty 
sure to give relief. For this purpose we 
give warm and gentle stininlants to the 
stomach, as essence of peppermint, essence 
of ginger, or some other aromatic (spicy) 
medicine. 

But a frequent cause of irritative pain in 
the stomach or bowels is the presence of 
acid from indigestion. Against this we 
have what are called antacids, because they 
neutralize acids by combining with them. 
Such are livie-watci^, soda, and magnesia. 
Often there is great advantage, in cases of 
colicky pain, in adding one of these to an 
aromatic. 

Further, the bowels are often constipated 
under the same circumstances, and this 
makes matters worse. It is of much import- 
ance then to move the bowels, by purgatives, 
or, as the milder ones are called, laxatives. 
Magnesia is one of these, being also, as 
above said, an antacid, thus having a double 
advantage. Rlmbarb is another ; it is com- 
bined with aromatics in Spiced Syrup of Rlm- 
barb, an excellent preparation, especially 
for children, and as a t^iixhig liquid or 
' * vehicle ' ' for other stronger and more un- 
pleasant medicines. Another, often good in 
colic, though nasty, is castor-oil. 

Remedy for Pain in Abdomen. 

A safe and often very useful remedy for 
pain in the abdomen, or, indeed, anywhere 
else, is the outward application of a mustard- 
plaster. When doubtful what else to do, 
try that. Properly used, it can do no harm, 
and will most probably do good, often a 
great deal of good. A hot piece of flannel 
laid over the belly will sometimes be almost 
as useful as a mustard-plaster. 

Colicky pain may be lessened by firm 

pressure on both hip bones, near their front 

edge. This can be done with one's own 

thumbs and fingers, or by those of another. 

484 



The pressure should be pretty hard, though 
steady and not enough to hurt of itself. 

Gentle pressure, and still better kneading 
the bowels, at the seat of pain from flatul- 
ence, will often help to scatter the wind and 
promote its moving and passing downwards, 
which is very important to colic. 

Also, rubbing over the stomach and 
back with a hair-brush or clothes-brush, as 
briskly as can be comfortably borne, wall 
sometimes do a wonderful amount of good 
for colicky pains. 

If such palliative means as those just 
spoken of, as aivmatics , laxatives, and out- 
ivard wajnning applicatioiis, do not, in a 
reasonable time, show signs of affording re- 
lief of severe pain — we may have to obtain 
medical advice, or in its absence to resort to 
anody7ies. Of these, the quickest and most 
effectual are those made from opinniy especi- 
ally /<2?/'(/(2;??/:7;/- (tincture of opium). A much 
weaker one is paregoric (camphorated tinc- 
ture of opium) . Ca^nplior is , in the form of 
spirits of camphor, both an aromatic and an 
anodyne; in the latter quality, however, 
less potent, at least in ordinary doses, than 
opium. Both, and especially opium, re- 
quire great care in their use. (Doses of all 
remedies and medicines recommended, will 
be found tabulated in a later part of this 
Dook). 

Pain in the abdomen, however, by no 
means always comes from indigestion or 
colic. It may possibl57- be the beginning of 
inflammation of tlie bowels, or of dysenteiy ; 
oi perito7iitis ; or of obstruction of the bowels. 
It may be seated in the liver ; in the kidneys 
(then rather in the back); if low down, in 
the bladder ; in the female, in the ovaries or 
womb ; or there may be an anemdsm of the 
aorta, or a cancer ; or it may be only a form 
of neuralgia. For each of these, which a 
good deal of knowledge may be needed to 
ascertain, a different kind of treatment will 
be called for ; the pain being only one of the 
manifestations of disorder. Therefore any 
suspicion of so serious a possibility as either 
of these (or even severe or obstinate colic) will 
be a proper reason for promptly obtaining 
the advice of a physician. 

For the relief of pain in the side or chest, 
a mustard -plaster is to be considered, after 
trial of rubbing, and simple heat (by a hot 



THE FAMILY DOCTOR 



21 



flannel, hot flat-iron, bag of hot salt or sand, 
or a tin vessel filled with hot water) the first 
active remedy. So much here depends on 
the origin of the pain, that no further uni- 
form treatment of chest or side pains can be 
advantageously laid down. Pain in the 
chest may result from pleurisy, pneumonia, 
neicralgia, ilieiunatisni , heart- diseaes, aneur- 
ism of the aorta, etc., or from so secondary 
a cause as dyspepsia ("heartburn," cardi- 
algia). Bach of these requires some differ- 
ence of management. 

Other Seats of Pain. 

Pain ill the head is of several kinds , and 
dependent on several causes. Very seldom 
are anodynes suitable as remedies for head- 
ache, because they all act more or less 
powerfully on the brain, and so, may do 
harm. As a rule, we may say, never take 
opiates or other anodynes for headache, un- 
less directly under medical advice. For 
' * sick headache, ' ' which is habitual with cer- 
tain persons, and then very hard to cure or 
even relieve, the most frequently useful 
remedy is a dose of magnesia or aromatic 
spirit of ammonia. When an aching head 
is hot, we are safe always in trying to cool 
it, by laying upon the forehead a light 
handkerchief wet every few minutes with 
cold water. A neuralgic headache will be 
more likely to be helped by application of 
heat to the part affected. Gentle rubbing 
with a pencil of menthol, such as is now sold 
by druggists, will often mitigate, if not re- 
lieve, it. 

Pain in the face is likely to be ot one of 
three kinds : toothache in a decayed tooth 
(or more than one) ; inflammation of the 
jaw ; or neuralgia. For the first, the most 
certain remedy is, to apply to the hollow of 
the aching tooth the end of a bodkin or 
darning-needle, around which is wrapped a 
little bit of cotton dipped in pure creosote. 
As this will burn the lips or gums if it 
touches them, care should be taken to have 
it overflow as littie as possible ; and a glass 
of cold water must be at hand to rinse the 
drop or two away, if such does escape into 
the mouth. If the creosote reaches the 
right spot, it will quell the pain at once. 
Oil of cloves, used in the same way, is nearly 
as effectual ; and rather less so is laudanum . 



For inflammation of the jaw, advice had 
better be taken at once from a dentist or a 
physician. A hot poultice of flaxseed-meal, 
into which has been poured a teaspoonful 
of laudanum, may be safely applied to the 
painful side of the face, and covered with 
oiled silk (or oiled paper, or thin sheet- 
rubber) to prevent it from drying up and 
getting cold too soon. 

Eai^ache is most common in young child- • 
ren. A simple first remedy for it is a drop 
of warm sweet oil poured from a bottle or a 
teaspoon into the ear. If that fail to relieve, 
a drop, (or in a child two or three j^ears old, 
two drops) of laudanum may follow it. 

Pain in the joints is usually called rheu- 
matic ; although this word is not always 
definitely used. When there is no swelling, 
or heat (signs of inflammation), wamn ap- 
plications are likely to do good. For the 
pain of the joints in inflammatoiy rheuma- 
tism, the most relieving thing is laudanum ; 
laying on the joint a bit of rag, doubled and 
wet with laudanum, and binding over it a 
piece of oiled silk. It will not do to put 
laudanum in this way over too many parts 
at once ; as some of it is absorbed, a large 
amount of it might narcotize the patient. 

Neuralgic pain in any part of the body 
is generally but one symptom of a general 
condition, depending on a predisposition of 
the nervous system and (in most, not all 
cases) poverty of the blood. 

The former, being constitutional, is to be 
attended to by all the ways we have of 
favoring the general improvement of health 
and strength. Poverty of blood is treated 
also by good nourishing food and iron . For 
the immediate relief of attacks of neuralgia, 
many things are helpful, while nothing is 
certain in every case ; except that, if driven 
to it by great suffering or exhaustion from 
pain, anodynes (as opium, or morphia, or 
some of their preparations) will stupefy 
sufficiently to " drown " the agony. 

Temporary weakness often brings on at- 
tacks of neuralgic pain in those disposed to 
have them. Such persons should never 
wait too long for a meal. Likewise, hot 
food, as a cup of hot milk, or cocoa, or beef- 
tea, at the very beginning of the attack, 
may stop its progress. 

4^5 



22 



THE FAMIL Y DOCTOR 



Heat applied to the painful part will fre- 
quently do good ; any convenient mode of 
application will answer. On some parts of 
the body a niiistard-plastcr is just the thing. 
SiDisliiiic will (as I have seen) cure some 
attacks. On the other hand, I have read of 
ice applications having the same effect ; but 
I have never witnessed its trial. The Jap- 
anese remedy, menthol, or oil of peppermint, 
is conveniently applicable in tlie form of 
rounded sticks, made by the druggists by 
mixing it with spermaceti. One of these 
may be gently rubbed over the painful part 
for a few moments at a time. 

Various powerful anodynes are some- 
times advised by physicians to be put upon, 
or hvpodermically injected near the seat of 
severe and obstinate neuralgic pain. As in 
the case of rheumatic joints a rag soaked in 
laiidamim, laid on the part and covered with 
oiled silk (or oiled paper) will often stupefy 
the nerves of the part so as to quell the pain. 
Anodyne liniments are often used with ad- 
vantage. I may mention one which is 
moderate in strength and safe (applied out- 
side only) : mix one drachm of chloral hy- 
drate with four jluidoitnces of soap liniment. 
This is to be gently rubbed in, for a few 
minutes at a time, over the part affected 
with pain. 

Pain at time of menstruation {dys- 
nienorrhcca^ is habitual with some women, 
and occasional wdth others. For its pre- 
vention, those liable to it should keep quiet 
for a couple of days before the expected 
time, and then for another day or two. 
When the pain has commenced, the proper 
position is lying down. Warmth, not ex- 
cessive, but enough for entire comfort, is 
also needful. Hot drinks, such as ginger 
tea, or hot water with a little essence of 
ginger in it, or a teaspoonful of compound 
spirits of lavejider, will be suitable. So will 
spirits of camphor, or camphor water, and, in 
bad cases, paregoric, or even (carefully) 
laudanum. Clothes wrung out of hot water 
may be applied to the lower part of the ab- 
domen. Very severe suffering of this kind 
may, in rare cases, call for injection of 
laudanum into the bowels. 

Piles (small lumps at or near the amis, 
i.e. outlet from the lower bowel) are some- 
times very painful, especially at or after the 
486 



time of movement of the bowels. Consti- 
pation should be avoided, as far as possible, 
by those who are troubled with piles, and 
yet purging actively will not agree with 
them. Rhubarb is the best laxative in such 
cases ; or sulphur , not magnesia. 

Inflamed piles may be soothed, if much 
heated, by application of very cold water. 
Yet, contradictory as it seems, warm, or 
moderately hot water, will give still more 
comfort in some cases. A flaxseed poultice 
into which a teaspoonful of laudanum has 
been poured will be suitable when the pa- 
tient is in bed with a bad attack. An oint- 
ment, as cold cream (of the apothecary), 
should be frequently applied. It is well to 
know that an attack of pain and soreness in 
piles (which are often present without giving 
much trouble) may be many times prevented 
by the early and free anointing of the parts 
with cold cream, tallow, or lard. 

Strangury (pain in passing water) is to 
be treated by the warm bath, or hip-bath 
(sitting-bath), followed by an application 
over the bladder, or between the thighs, of 
cloths wrung out of hot water. Also, taking 
camphor water and flaxseed tea containing 
a little sweet spirits of nitre, as a drink. 
Severe cases may justify an injection of 
laudanum into the bowels, or the placing in 
the lo ver bowel of a suppository of opium. 

Under the name of anodynes (pain re- 
lievers) several other drugs are named in 
medical books. We need only mention here 
hydrate of chloral, belladonna, cocaine, 
hyoscyamus, stramonium, cannabis indica, 
and chloroform. Every one knows, also, 
what a boon to those who have to undergo 
surgical or dental operations is the breathing 
(inhalation) of anaesthetics, as ether, nitrous 
oxide, and chloroform. These are called by 
that name because they anniil sensation^ for 
the time. For extracting teeth, pure ni- 
trous oxide is the best ; for larger opera- 
tions, ether is much safer, though less con- 
venient, than chloroform. The use of 
ether, in this way, requires much skill, 
judgment, and care. 

Composing Nervous Disturbance. 

What this requires depends very greatly 
on the cause and nature of the trouble. 
For infants, as well as older persons, nervous 



THE FAMIL Y DOCTOR 



disturbance may vary all the way from 
slight fidgeting to fits or convulsions. Mild 
medicines for moderate degrees of, for ex- 
ample, " hysterical " nervousness, are assa- 
fatida, camplwr^ valerian, and Hoffman's 
Anodyne. Physicians often prescribe also, 
b7-oniide of potassiicvi (or of sodium), mnsk, 
and others. 

Convulsions are very much more com- 
mon in children than in grown people ; and 
most so of all at teething time. They are 
least dangerous during infancy, but are 
always alarming. What is to be done be- 
tween times to prevent or ward them off, is 
an important and often difficult question for 
even the ph3^sician to answer. 

When a child " has a fit," lay it upon a 
bed, loosening all its clothing, especially 
about its neck. Have good fresh air in the 
room, but also sufficient warmth. Make 
two mustard-plasters, one for the stomach 
and one for the back. Get a warm (almost 
hot) bath ready. If the plasters are pre- 
pared first, put them on ; if the bath first, 
let them wait, and place the child in the 
warm water at once. In the last case, also 
pour gently cold water over the head while 
the child is held laid in the bath. 

The mustard-plasters (whether first or 
second in time) are only to stay on long 
enough to redden, not blister, the skin. This 
should be ascertained by looking under the 
plaster every few minutes. A very little 
while will be enough to redden and burn a 
child's skin if the plaster is strong of mus- 
tard. But it will be better for it to have, 
for an infant, ohly one-third part of mustard, 
the rest flour or Indian meal. 

After the bath, have prepared a mixture 
of soap and hot water, and into a teacupful 
of this put a dessertspoonful of milk of assa- 
foetida (if at hand) and a teaspoonful of 
castor or olive oil. Let this be thrown into 
the bowels with an injecting syringe ; a 
towel being then held for a little while 
against the fundament to prevent the injec- 
tion from escaping at the moment. 

Adult men and women rarely (although 
they do sometimes) have convulsions, ex- 
cept those which are either hysterical, 
puerperal, or epileptic. The principles of 
management of hysterical and epileptic con- 
vulsions, during the attack, are essentially 



the same as for that of infantile convulsions. 
Treatment betiveoi attacks is a more difficult 
affair — to be conducted by those who are 
skilled in medicine. Puerperal convulsions 
(that is, occurring during labor, or after 
child-birth) are more peculiar, and ought 
always to have immediate attendance from 
a physician. Few cases of illness are more 
serious and critical than these ; not only in 
appearance, but in reality. 

Promotion of Sleep. 

When sleeplessness comes as one of the 
symptoms of a disease, it may not have to 
be dealt with by itself, at least with medi- 
cine, unless it be more prolonged and dis- 
tressing than usual. In ever}^ case quiet- 
ness is indispensable, through the evening 
and night. Little or no light should, during 
the night, reach the ej^es of the patient : if 
accustomed to darkness, this will be best. 

If difficulty of sleeping {insomnia^ result 
from nervous disturbance, exhaustion, over- 
study or anxiety, vianagenieyit should always 
be perseveringly tried before resorting to 
drugs so powerful as the sleep -producers 
(Jiypnotics, narcotics.^ 

Very light, easily digested food should, 
under such circumstances, make the last 
meal of the day. Yet a person not strong 
will sometimes be kept awake by having an 
empty stomach late at night. A cracker, a 
drink of sugared water, or a small wine- 
glaSvSful of beef-tea, may then make a better 
night. No excitement of the brain, as by 
reading or continued conversation, shouUl 
be allowed for two hours before usual sleep- 
ing time. Being read aloud to, if the book 
be not too interesting, answers in some 
cases ; but an objection to it is that it re- 
quires the presence of more light than is de- 
sirable. 

Mothers and nurses often vSing their 
babies to sleep. That is a very good expe- 
dient, and may now and then succeed even 
with a grown person . 

Exercise, in moderation, and in propor- 
tion to one's strength, may be very well 
taken in the evening to promote sleep. A 
walk in the open air will do, or a few min- 
utes' flourishing of not too heavy dumb- 
bells. Getting a little tired makes one 

4S7 



24 



THE F/IMILY DOCTOR 



sleep ; while real exhaustion has the con- 
trary effect. 

Some people imagine that if they cannot 
get asleep at once, they might as well be up 
and doing something, reading or writing, or 
walking about. This is a very great mis- 
take. If not sound asleep, or even far 
enough towards that to entirely lose con- 
sciousness, we may yet get a good deal of 
rest in partial sleep ; and the more of this we 
get the better, in the saving and renewal 
of strength. Keep still, then, in the dark, 
with closed eyes, and try to dismiss active 
thought. Count loo, 200, 300 ; repeat dog- 
gerel verses, as wrong as you can misre- 
member them ; watch imaginary sheep 
jumping over fancied stiles, one, two, three, 
four, and on, to twenty-five or fifty. Fight 
your eyelids ; after a while, the brain-vibra- 
tions, like those of a bell that has been 
struck, will lull by degrees, and sleep may 
come at last. 

Hardly without a doctor's advice, if 
that can be procured, ought any one to take 
strong sleep-compelling doses, such as hy- 
drate of chloral y laudanum, or solution of 
viorphia. Lactucariuni, which is obtained 
from the garden lettuce, used for salad, is 
much milder than opium ; and camphor 
water will, when mere nervous restlessness is 
the matter, often compose so as to allow of 
sleep. Hoffmajin'' s Anodyne\s similar in its 
effect, and tincture of hops, or a tea made of 
hops, is very quieting. Even a hop-pillow , 
made by sprinkling hop-leaves with alcohol 
and binding them in a pillow-case, will 
sometimes bring the tossing head to rest. 

Purgative fledicines. 

A large number of drugs act upon the 
bowels ; cathartics is a technical name for 
these. Only a few of them need to be con- 
sidered in connection with our present plan. 

Rhubarb is adapted to a greater variety 
of cases than any other medicine for the 
simple purpose of relieving constipation. 
Simple syrup of rhubarb is very good for this 
use with babies. Younger yet, however 
(under a year) , siveet oil (olive oil) is mildest 
of all, unless it be ma7ina or glycerine Fluid 
extract of senna, with one drop oi oil of aniseed 
or oil of fennel in a teaspoonful of it, is also 
a good infantile laxative. Castor oil comes 
488 



next, when a more active purge is wanted ; 
or, when there is sourness of stomach, mag- 
nesia . 

At any age, magnesia is the best antacid 
laxative. Castor oil is to be preferred when 
colic or irritation of the bowels is present. 
[Give it in twice as much spiced syrup of 
rhitbarb, well mixed up.] 

Sai^inb purgatives are useful generally 
at an early time of attacks of sickness with 
fever. Take citrate of magnesium or Tar- 
rant's Apeident. Seidlitz powders are of 
similar cooling effect ; and the same is true 
of Rochclle salt and cream of tartar. Pullna 
and Hunyadi mineral waters please the taste 
of some. 

At the beginning of acute attacks of dis- 
ease with fever, the use of some purgative 
medicine, especially of the saline kind, is 
very serviceable and important. This is true, 
as a rule, oi7neasles, scarlet fever, whooping- 
cough, small-pox, and varioloid ; and, with 
more discrimination of cases and modera- 
tion in doses, also of diphtheria and typhus 
fever. Typhoid fever has diarrhwa as an 
early symptom generally. If, in it, the 
bowels are exceptionally costive, only a tea- 
spoonful of castor oil had better be ventured 
upon to relieve the bowels. In measles the 
bowels sometimes incline to be too free ; 
but this should not prevent our making sure 
of their full movement during the first two 
or three days. When, after that, they be- 
come too loose, a weakening excess of purg- 
ing may be checked by suitable means, 
such as will be presently mentioned. 

For habitual costiveness , either chewing at 
bedtime a small piece of Turkey rhubarb 
root (as big as a pea), or taking at that time 
a rhubarb pill, will be the best thing to be- 
gin with. If that fails, take another piece, 
or another pill, also before breakfast. 

Co7npou7id rhubarb pills are stronger ; 
they will, with most people, purge rather 
actively. Compound cathartic pills, of the 
United States list, are too strong to use ex- 
cept when a very decided purgation is needed. 

Often, when the mildest and least dis- 
turbing way of emptying the lower bowel is 
required, an enema (injection into the 
bowels) will be the best. For this, a simple 
and generally satisfactory mixture will be 
made by dissolving a thumb -sized piece of 



THE FAMILY DOCTOR 



Castile soap in warm (almost hot) water, 
and stirring into this a tablespoonful of 
molasses, a tablespoonful of table salt, and a 
tablespoonful of olive or lard oil, or a des- 
sertspoonful of castor oil. There are differ- 
ent kinds of injecting arrangements. With 
the most convenient, a person can (unless 
ill) wait upon himself. If too sick for this, 
or if only the old-fashioned straight syringe 
can be had , its point should be greased with 
lard, and then, the patient lying (best on one 
side) on a bed, it can be vcjy gently intro- 
duced into the opening to the bowel to the 
distance of an inch or so, and gradually the 
liquid may be forced through the syringe. 

Suppositories are sometimes yet more 
convenient, and are least disturbing of all ; 
but they are not so sure to take effect, and 
their action does not extend far upward. A 
suppository is a small soft mass, preprared 
for the purpose ; rounded, about as large as 
the last joint of a woman's little finger. 
Common bioivii soap, cut into such a size 
and shape, and dipped in castor oil, or lard, 
may be so used. All that is to be done is to 
push it well into the anus (outlet of the 
bowel), and let it stay there. 

After either a suppository or an enema 
has been introduced, the patient ought to 
try to retain it for some minutes, for effective 
operation. 

To Check Diarrhoea. 

Not every looseness of the bowels ought 
to be stopped at once by medicine. Some- 
times it is a 7'elicf to a condition of the sys- 
tem which would involve a worse illness if 
it did not come. 

Infants, especially, need to have the 
bowels moved two or three times daily ; 
most of all while they are teething. We do 
not call it diarrhoea in them unless there are 
at least four or five large liquid passages in 
twent3^-four hours. Of course when it is 
excessive it must be attended to, or weak- 
ness and exhaustion will follow. 

Correctives, generally, should be the 
first things given in babies' diarrhoea. Sour- 
ness of stomach is commonly present with 
it ; therefore lime-iuatcr being antacid, is 
particularly suitable. Another good cor- 
rective is spiced syrup of rhubarb- On ac- 
count of the spices in it, this article does not 



purge like simple syrup of rhubarb ; it only 
promotes an even, regular action of the mus- 
cular coat of the bowels, and so tends to get 
thmgs right agam. 

Soda {sodium bicarbojiate) is an antacid 
corrective, stronger in this effect than lime- 
water ; but less astringent or binding. 

Cinnamon water is a gentle astringent ; 
so is camphor water. These do well to come 
next after lime-water or soda and spiced 
rhubarb, if the complaint is not corrected by 
them. Should it still be obstinate, more 
potent checking medicines will be needful. 
Of these, /><:?; Y^*:';'/^ and laudanum have much 
power ; but they must be used very cau- 
tiously, on account of their containing 
opium. 

Of the many astidngent medicines em- 
ployed by physicians, under whose advice, 
when it can be had, they had better be 
taken, we may mention here, as possibly 
wanted in home practice, chalk mixture and 
tincture of catechu. A desperate and ex- 
hausting diarrhoea, which resists all such 
treatment as has now been spoken of, may 
call for the use of a laudanum and starch 
enema. This is introduced with a small 
syringe, even for a grown person ; the ob- 
ject being to have it stay in the bowel ; just 
the opposite of what we want from a purga- 
tive injection. A syringe holding an ounce 
will do for this purpose for an adult ; half an 
ounce for a child. Two or three drops of 
laudanum, with starch, made not too thick 
to run, will be the infantile dose for such an 
enema (even less for a babe under a year 
old) ; thirty or forty drops of laudanum, 
with less than an ounce of starch, for a 
grown person. 

Dysentery differs from diarrhoea, in 
having many small and bloody passages, 
with st?'aini?ig or beari?ig down, as well as 
pain. (Sometimes there is abdominal pain 
with or before each passage in diarrhoea.) 

Sick Stomach. 

As this occurs under a variety of circum- 
stances, the main treatment of every case 
must depend upon its nature and cause. 
We may name, however, several remedies 
which will do good in most cases of nausea 
or vomiting, and which, therefore, it will be 
safe to use while awaiting medical advice. 

489 



26 



THE FAMILY DOCTOR 



Ice is one of these. It may be taken 
into the mouth in small pieces, and melted 
before swallowing. This is helpful in nine 
out of ten instances of sick stomach, and in 
the tenth case will do no harm. 

Lime-water is beneficial in most of 
such cases ; when nourishment is needed, it 
may be given in equal parts with milk, 
from a teaspoonful to a tablespoonful of each. 

Effervescing waters (mineral- water, 
soda-water, Apollinaris, etc.), made cool 
with ice, very often assist in relieving 
nausea. When sea-sick, iced mineral-water 
will be likely to help more than anything 
else. 

When weakness is present, teaspoonful 
doses of brandy or (the best) whiskey may 
be appropriate. The smallness of the dose 
is here especially important, and it need not 
often be repeated more than three or four 
times, at intervals of half an hour or so, 
unless great exhaustion is impending. Very 
seldom ought anything alcoholic to be ven- 
tured upon as a remedy without the express 
advice of a medical authority. Children's 
doses, of such and of all strong medicines 
should be very small Ten drops of brandy 
or whiskey will be enough at a time (if 
needed at all) for a child of two or three 
years, w^here a teaspoonful would be given to 
a grown or nearly grown person. 

Aromatic Spirit of Ammonia is re- 
viving to one who is faint with sickness of 
stomach. It is antacid as well as stimulant. 

Soda (bicarbonate of sodium) is antacid, 
but not stimulant. It is generally very com- 
fortable to a disturbed stomach. 

Warming stomachic doses for nausea 
are ginger^ cloves ^ cinnamon, and other aro- 
matics (spicy articles) in small doses. 
Large draughts of ginger, hoarhound, cham- 
omile, or boneset tea, or even of clove or 
cinnamon infusion, will bring on vomiting. 
This is an instructive example of the oppo- 
site effects, often produced by the same 
thing, in small and in large doses. 

Sometimes, with constipation, or even, 
especially in summer, with commencing 
diarrhoea, small doses of magnesia are com- 
posing to the stomach. The same is true of 
very small doses of calomel {^i^ ^^ yi of a 
grain), which, however, belongs to the phy- 
sician's rather than to the home list of medi- 
490 



cines. Still, out in the country, where ad- 
vice cannot always be had in time, a family 
medicine-chest may very well have in it, 
among other things only iox posssible or occa- 
sional use, a small box or package of ^^- 
graiji calomel-powders . They may be ser- 
viceable particularly at an early stage of 
summer complaint in children. 

Paregoric is the only other medicine 
needing here to be mentioned among those 
likely to assist in quieting a nauseated 
stomach. 

Outside, an early remedy for vomiting 
may, in any case, safely be, a mustard-plas- 
ter over the pit of the stomach. For a 
young child, a spice-plaster will, for this 
purpose, be preferable ; made by mixing 
together one or two teaspoonfuls each of 
several spices — as ginger, cloves, and cinna- 
mon, or half as much red pepper, with a 
similar amount of wheat or Indian flour ; 
wetting these with whiskey, and spreading 
them on a piece of muslin or thin flannel. 
This, when laid over the stomach, should be 
covered with a piece of oiled silk or oiled 
paper or rubber-cloth, to retain its moisture 
for a longer time. 

Indigestion. 

A much overloaded stomach is best re- 
lieved by being made to throw out its con- 
tents under the action of an emetic. This 
is, however, a harsh remedy, not nowadays 
often resorted to. 

Ordinary indigestion requires, for one 
thing, to give the stomach rest. Let no 
food be taken for a number of hours ; if the 
patient is strong enough,- not for a whole 
day. Make sure that the bowels are open ', 
to carry off the refuse of undigested or half- 
digested food. 

If the stomach is still unsettled , the aids 
to nature which we may resort to are those 
just above-mentioned, as suitable for cases 
of nausea and vomiting. Small and few 
doses, however, are likely to be necessary 
for common attacks of indigestion. If, 
with these, there are dizziness, headache, a 
yellow tongne or eyes, and a bitter taste in 
the morning on awaking — a set of symptoms 
designated usually as biliousness — small 
doses of the old-fashioned blue pill may be 
reasonably and safely given. 



THE FAMILY DOCTOR 



27 



Practically speaking, of blue pill, a 
small dose for indigestion, with signs of par- 
ticipation by the liver, will be one grain at 
night, and again the next morning ; and per- 
haps again the second night. Compound 
gentian pills may be taken for two or three 
days, if entire relief does not come sooner. 
This is the prescription : 

Take of blue mass, five grains ; powder of rhu- 
barb root, and extract of gentian, each twent}- 
grains ; oil of cloves, four drops. Mix these to- 
gether, and divide the whole into twenty pills. 
One or two should be taken at once. 

When there is lingering indigestion, 
after an attack, with some flatulence, the 
bowels not being sufiiciently free, j^et not re- 
quiring a strong purge, two of the above 
pills may be taken, twice daily, for two or 
three days ; not longer at one time, on ac- 
count of their containing a small amount of 
mercury. 

Continued Weak Digestion. 

The class of medicines which particu- 
larly tone up a weak and relaxed stomach 
are the simple vegetable bitters. Such are 
quassia, columbo, gentia7i, and some others. 
Simple bitters we call these, because they 
have no other very positive quality except 
the bitter taste, and no marked effect upon 
the human S3^stem except as tonics to the 
stomach . (In large draughts their infusions 
or " teas " will act as emetics.^ 

There are some bitters which have other 
very important actions. Quinia is one, got 
from Peruvian bark ; it acts powerfully on 
the nervous system, and is the special 
remedy for malarial fevers. The same bark 
contains also cinchonia, and several other 
more or less bitter tonic and nei^vine ' ' alka- 
loids," as the chemists name them. 

Nux Vomica is a very powerful bitter 
nervine tonic. Out of it is obtained str3^ch- 
nia, one of the deadliest of poisons, but also 
one of the most valuable of medicines, 
when used with judgment, care, and skill. 
With this information, we may venture to 
add that the tincinre of mix vomica, in ten- 
drop doses, twice or thrice daily, is one of 
the most effective of all the stomachic bit- 
ters ,^ in cases of continued weakness of di- 
gestion, with flatulence. 



These bitters generally improve the ap- 
petite, which is almost always poor when 
the stomach is otherwise weak. For the 
same end, as appetizers, mineral acids are 
useful ; dilute aromatic sitlphnric acid, for 
example, under the common name of elixir 
of vitriol, and clilorohydric acid, formerly, 
and sometimes now, called hydrocholoric, or 
muriatic acid. Nitronniriatic acid adds a 
special tendency to act upon the liver. One 
or other of these acids, and most of all the 
last named, is often given to the subjects of 
prolonged indigestion, along with the vege- 
table bitters. 

To Reduce Inflammation. 

A serious task, this is, in many instances; 
taxing the doctor's skill, and not very rarely 
baflling him. How, then, can one say any- 
thing about it in a work on Home Medi- 
cine ? A few clear principles seem to be all 
that can be here spoken of, referring the 
reader for a larger discussion of the subject 
to treatises designed for the medical pro- 
fession. 

Inflammation (as already said in that 
part of this book which dealt with the 
nature of diseases) may affect any organ or 
portion of the living body. When it attacks 
one of the more important organs, or even 
extensively involves the skin, life may be 
endangered by it. If only a small part, as 
an eye, ear, hand, or foot, is inflamed, there 
is usually much less danger, though there 
may be a great deal of suffering. Moreover, 
an inflammation may spread, as from the ear 
or the eye to the brain ; or some poisonous 
(septic) matter may be formed in the in- 
flamed part, and by blood-poisoning {sep- 
tico'niia), the whole bod}^ may suffer and 
perhaps die. Septicaemia is very often 
fatal, but a vast multitude of people have 
inflamed hands, feet, eyes, noses, jaws, etc., 
without either it or the allied disorder, 
pyaemia. The liability to such accidents of 
inflammation is greatest where the atmos- 
phere of the place is foul. 

Taking a broad general view of inflam- 
mations as a class of disorders, it may be 
said that they have three stages, or progres- 
sive changes. 

First comes excitement. Towards the 
centre of the inflamed part, the arterial 

491 



28 



THE FAMILY DOCTOR 



blood-vessels beat and throb ; being roused 
to endeavor, so to speak, to overcome the 
obstruction there. Heat, redness, swelling, 
and pain, all belong to this stage. 

Then follows exudation. This is the 
forcing of some of the fluid portion of the 
blood (often with some of the wliite coi^- 
pitscles ; occasionally also a number of the 
red corpuscles) out, under the pressure of the 
excitement and resistance together, through 
the walls of the vessels, into the substance 
of the part. If this fluid is thin, it may col- 
lect as a " serous effusion ; ' ' such as is fre- 
quently the result of pleurisy. When thick 
and adhesive, it glues parts together (^plastic 
lynipli) ; this happens in the pleura, in the 
peritoneum, in the pericardium, and in the 
membranes of the brain. If, again, there 
are many white corpuscles in it, and the 
vitality of the part is disturbed much, pus 
is formed ; we have suppuration ; with 
either an abscess, or, at once, a yellowish or 
greenish prudent discharge (as in severe 
bronchitis) . 

This is one way in which the three stages 
of inflammation may follow one another. 
But, differently from this, there may be the 
firststageof excitement, and thesecond, of ex- 
udation (effusion), with, for a third, instead 
of suppuration, gangrene, or viortification. 

More frequently we have inflammatory 
excitement, and moderate or small exuda- 
tion, followed by resolution; that is, the 
inflammatory process ceases, without either 
suppuration or gangrene ; and the part and 
the patient get well. 

Now, what can be done by treatment 
against the going on of inflammation to its 
worst (gangrene), or the next worst (sup- 
puration), or the third in seriousness (liquid 
effusion) ? 

We can attack it in the first stage of ex- 
citement, with, in many cases, very good 
effect. This is what we mean by reducing 
inflammation ; moderating the violence of 
the conflict between the surrounding throb- 
bing blood-vessels and the obstructed centre, 
so that the least possible damage shall be 
done by it. 

Means Used in Reducing Inflammatoin. 

For this purpose, the means available in 
different cases are, chiefly, these : 
492 



Rest ; Position ; Cold ; Diet ; Purgation ; 
Blood-letting ; Cooling Medicines ; Nervous 
Sedatives ; Counter-irritation. 

Rest of the part is indispensable in all 
inflammations. When the part is small, 
and is not used in moving about, the body 
need not be absolutely confined. If it be 
otherwise, as when an ankle is inflamed 
from a severe sprain, and still more when a 
lung, or the pleura, or a bowel, is so af- 
fected, the rest must be complete, in bed. 
Carrying a sore hand in a sling rests it ; 
covering an inflamed eye with adhesive 
plaster closing the lids, or remaining in a 
darkened room, gives it repose. But any 
one with an inflamed lung must be kept as 
still as possible ; and must not even speak, 
unless in a whisper. If the brain be in- 
flamed, quietness and almost darkness will 
be necessary, to avoid mental as well as 
bodily disturbance. 

Position can be made to help when a 
hand or a foot is inflamed. By keeping the 
part raised, the tendency of blood towards 
it will be lessened advantageously. 

CoivD is often a powerful antiphlogistic, 
as old writers called whatever tends to 
reduce inflammation. It must, however, be 
steadily applied, to have this effect. Dash- 
ing cold water on a part and then leaving it, 
in a place not itself freezing cold, will from 
reaction, make it warmer than before. 
When the brain is inflamed, a good plan is 
to shave the head, or at least cut the hair 
very short, and keep it half covered with 
light rags soaked in ice- water. P'or stead- 
iness of effect, the rags must be dipped in the 
cold water every few minutes. A more 
effectual method — more convenient, how- 
ever, for the abdomen than for the head — is 
to lay over the inflamed part a coil of light 
rubber tubing, through which cold water is 
made to pass. This is done hy placing one 
end of the tube in a vessel of w^ater some- 
what higher than the body, and allowing 
the water to pass out at the other end, which 
is placed lower. 

Diet was formerly much relied upon, 
and low diet was made very low — almost to 
starvation. We know now, that inflam- 
mation is possible in feeble as well as in 
strong bodies. Not every one can bear 
doing long without food, or even with too 



THE FAMILY DOCTOR 



29 



little food. Also, strength is necessary to 
shake off disease, so to speak. It is not 
strength, but excitement, that we want to 
reduce. A really low, thin diet, therefore, 
is only suitable for a strong person, and in 
no case for many days together, during 
illness. It is important, however, when 
fever is present, with which the power of 
digesiw7i is always weak, to give food in a 
simple, liquid form, so as to cause the 
stomach no trouble in appropriating it. 

Purging medicines act like an unstim- 
ulating diet, in cooling the blood, and thus 
promoting a quieter action of the heart and 
arteries. This favors the reduction of the 
excitement which attends a violent inflam- 
mation of any part. The cathartics which 
have the most effect of this kind are the 
Salines y as Epsom salts, Rochelle salt, 
citrate of magnesium, cream of tartar, etc. 

Taking blood, either from a vein in the 
arm (venesection) or by leeches or cups, 




LEECHr:S APPLIED. 



from an inflamed part (local blood-letting), 
is a very ancient remedy. Once overmuch 
used, the reaction in our time has gone quite 
too far against it. It is a very valuable 
means of reducing inflammation. 

Cooling or Sedative Medicines. 

Cooling (sedative) medicines are in 
place chiefly in inflammatory affections of 
the breathing organs, as pneumonia, bron- 
chitis, and pleurisy. Tarta?- emetic is the 



most powerful of these. Once it was very 
largely used. Its harsh action upon the 
stomach and bowels has caused it to be now 
given mostl}^ in very small doses ; from the 
one-sixteenth to the one-fourth of a grain 
only, for adults, at an early stage of a vio- 
lent inflammation attended by fever. Tar- 
tar emetic is not suitable to be used as a do- 
mestic medicine. 

Ipecacuanha resembles it in its dispo- 
sition to bring on v'omiting, but is very 
much milder and safer. Ipecacuanha is a 
very proper article for family use, under 
many circumstances. 

Nitrate of Potassium is a sedative, cool- 
ing medicine, not now very largely used by 
physicians. Digitalis was once considered 
a sedative ; now it is called a tonic to the 
heart. Ergot has great popularity in the 
medical profession at the present time, in 
the treatment of subacute inflammatory 
troubles, particularly of the spinal marrow. 
None of these last — nitrate of potassium, 
digitalis, or ergot — can be advantageously 
used without aiedical advice. 

The nerve-centres have much influence 
over the movements of the blood, and some 
nervous sedatives are important in their sec- 
ondary effects upon inflammation. 

Aconite is one of these. It is a strong 
poison in any but very small doses, and must 
be used only with the greatest care. Tinc- 
ture of acojiite is the common preparation. 
Its dose is from half a drop to one or two 
drops, in water, every one, two, or three 
hours. Some ph3'sicians of experience give 
it in almost all cases of inflammation of the 
lungs, pleura, etc., even ni children. If it 
is kept in the family medicine-chest, it 
should be distinctly marked poison. 

Opium has obtained a very large place in 
the treatment of one dangerous inflammation , 
that of the peritoneum (peritonitis) , which 
lines the whole interior of the abdomen. 
Opium tends to constipate the bowels, and 
powerfully affects the brain. It also tends 
to diminish secretion in the air-passages, 
and therefore it does not appear to be suita- 
ble, at least at an early stage, in inflamma- 
tion of the bowels, brain, or lungs, or in 
ac?(te bronchitis. After tlie excitement has 
subsided, in dysentery and in bronchitis, per- 
haps sometimes in pneumoiiia^ it may aid in 

493 



30 



THE FAMIL Y DOCTOR 



allaying pain and. checking excessive dis- 
charges. 

Counter-irritation is a term which 
explains itself. Endeavor is made to draw 
blood and nervous excitement from an in- 
flamed part by a harmless irritation or in- 
flammation somewhere else. Blisters are 
strong means of this kind. A blister is 
raised by leaving on the skin for a time a 
plaster made of ointment of cantharides ; or 
painting the part with cantharidal collodion, 
and covering it, while moist, with a piece of 
oiled silk. With a child, an hour or two 
will generally be enough to allow the can- 
tharides (Spanish fly) to act. In a grown 
person, it may require three, four, or more 
hours. There should always be a piece of 
gauze between the skin and the blistering 
plaster, so that it can be entirely removed at 
the proper time. When it is taken off, the 
scarf-skin (cuticle) being raised in watery 
swellings, these maybe pricked with a point 
of any kind, to let the water out. Then 
there should be placed over the sore surface 
a piece of muslin or lint thickly spread with 
simple cerate, to heal it up in two or three 
days. 

The time for blistering (which is only 
called for in rather bad attacks of internal 
inflammation) is not at the beginning of the 
case, but after the excitement of the circula- 
tion has ceased. The disorders, in the 
course of which, at such a stage, a blister is 
most likely to do good, are inflammatioji of 
the brain, pyieumonia, pleurisy and nienibra- 
710US cro2cp. 

Other modes of counter-irritation are, 
painting the skin with tincture of iodine ; 
rubbing over a small surface a drop or two of 
croton oil ; or a little tartar emetic ointinent. 

Painting with iodine is a milder measure 

than blistering with cantharides ; and it 

may be resorted to in a greater number of 

cases, of moderate violence. Croton oil and 

tartar emetic ointment are only employed in 

obsti?iate chronic cases of irritation of inter- 

n al organs . They produce very sore , pimply , 

or pustular eruptions.* 

* If either of these should be used, great care 
must be taken not to get the oil or ointment into 
any one's eyes. A patient of mine nearly blinded 
himself by neglecting this precaution ; putting his 
fingers to his eyes just after rubbing croton oil 
upon a part of the skin. 

494 



Fever. 

Reminding the reader of what was said, 
a few pages back, of the nature and signs of 
fever, it may be said now, that what we 
want to do when those signs {heat, excite- 
ment oi the ciT-culation , locking up of seci'-e- 
tions, and weakness) 2C£^ present, is, first, and 
chiefly, to ascertain and remove, if possible, 
the cause of the attack. We should also 
try to lessen the heat, promote the return of 
the secretions, and support the system 
through its period of weakness. 

To diminish heat, cold water is the great 
remedy. Almost incredible it seems, that 
physicians were once afraid to give cold 
drinks to patients suffering with raging 
fever. A man with small-pox, two hun- 
dred years ago, was shut up in a close 
room, with red curtains hanging about his 
bed, blankets piled on him to promote pers- 
piration, and, for the same end, only hot and 
bitter drinks, herb teas, were allowed him ! 
All the world knows better now, and follows 
nature's pointing better than that. Thirst 
is an almost universal symptom of fever ; 
and frequent draughts of cold water are its 
best remedy. Ice-water is not the best, at 
least if the draughts craved and taken are 
large ; it may be, to the most advantage, of 
about the temperature of deep well- water; 
about 50° to 52° Fahr. ; although nearer 
the freezing-point will answer well. If the 
stomach is very irritable, as is often the case 
in autumnal remittent and in yellow fever, 
small lumps of ice melted in the mouth and 
then swallowed, at short intervals, will do 
better than drinking much water at a time. 

Cold water outside is a remedy naturally 
thought of; and it may be used, but care- 
fully. Siidden chilling is not safe. Some 
physicians, especially in Germany, now 
treat cases of typhoid fever by immersing 
the patient for ten minutes at a time in a 
really cold bath. This seems to me not a 
plan to be approved. But the sponging of 
the face, arms, hands, and, part after part, 
the whole body, with cold or cool water, 
two or three times a day, is an admirable 
means of relief in fevers generally. Its ser- 
vice is perhaps most marked in scarlet fever, 
when the surface of the body is often in- 
tensely hot ; the whole skin seems to be 



THE FAMILY DOCTOR 



31 



inflamed. Bear in mind the great principle : 
we want to temper, to moderate the exces- 
sive heat ; not to chill the body below its 
normal degree. 

Certain additions to water as a drink will 
contribute to its refrigerant action. Acids 
have this tendency. Lemonade and the 
juice of oranges are generally suitable. 
Citi'ate of potassi2C7n and acetate of amvw- 
nium are the medicines most sure to be safe 
and beneficial for the same purpose ; the 
former when the bowels are natural or con- 
stipated, the latter when there is a dispo- 
sition towards diarrhoea. 

Of the secretions, those of the bowels, 
skin, and kidneys require attention in fever. 
In most cases of typhoid fever and some 
cases oi measles, the bowels incline to loose- 
ness from the start. When, in those dis- 
eases, they are not moved at all during the 
first day of the fever, a small dose of a mild 
purgative may be given ; in typhoid fever, a 
teaspoonful of castor oil ; in measles, a tea- 
spoonful of citrate of magnesium (solid), or 
a half-wineglassful of effervescing solution 
of citrate of magnesium ; or a teaspoonful of 
Rochelle salt. 

These are exceptional febrile diseases. 
In remittent (autumnal, bilious, malarial) 
fever, a good brisk purging early in the 
attack with a saline medicine, such as citrate 
of magnesium (an even tablespoon ful, solid, 
or a wineglassful of the solution, repeated 
in six hours if it does not operate) or Ro- 
chelle salt (a tablespoonful), will be pretty 
sure to be useful. Typhus fever requires 
caution, in expectation of great weakness ; 
half of the above doses will be best for its 
treatment. Scarlet fever should be, as a 
rule, the occasion for a good cooling saline 
dose on the day the attack breaks out. 

Purgatives help to clear out from the 
bowels and from the blood impurities which, 
while they remain, are poisonous to the sys- 
tem. But real purgation belongs in fevers, 
as a part of the treatment, only to the early 
stage. After that, we need merely to see 
that the bowels are not constipated ; a daily 
moderate movement will suffice. Some per- 
sons suppose that because a sick person 
takes only small quantities of food, he does 
not need to have his bowels open at all. 
But the waste of the substance of the body 



is going on even faster than during health, 
and the discharge from the bowels comes 
from this waste as well as from the refuse or 
excess of food. 

Fever : Dryness of Skin. 

Dryness of the skin is a regular sj^mptom 
of fever. The most frequent exception to it 
is in the febrile state of inflammatory rlien- 
matism ; in which the skin, while hot, is 
sometimes quite moist. General 1}^ the 
dryer the skin, the worse; the coming of 
moisture shows the subsidence of the fever. 
The high heat and dryness are connected 
together. Reduce the temperature, and 
perspiration will break out. Therefore, the 
cold drinks and (careful) cold washing and 
sponging, spoken of as appropriate to lower 
the excessive temperature, will serve also to 
restore the secretion from the skin. Citrate 
of potassium, acetate of ammonium, and 
some other medicines favor this effect. 

Diiu'etics are agents which tend to in- 
crease the action of the kidneys, the flow of 
urine. They are among the more uncertain 
remedies ; they do not always act as we wish 
them to. In this they differ very much 
from purgative medicines. 

The salines alreadj^ mentioned (citrate of 
potassium and acetate of ammonium) are 
useful as diuretics. So are cream of tartar 
and sweet spirit of nitre. The latter is ver}- 
often given in fever, when the amount of 
urine is small. Do not forget that some- 
times, in low fevers, the bladder is full, but 
the patient cannot empty it. This must be 
examined into. If there is retention of urine, 
it must be drawn off with a catheter. 

Fever; Diet and Treatment. 

Weakness, in fever, is not quite the same 
thing early in the attack as towards its end. 
In the first place it is an oppression of the 
system ; after a while there is more or less 
exhaustion. The first is best relieved by the 
means above referred to. At that stage, 
with persons of average strength, the 
amount of food taken may be small and its 
character light. (Persons always feeble 
will need to have concentrated food from 
the beginning.) As the attack goes on, 
even towards the end of the first week usu- 
ally, and in scarlet fever and small-pox 

495 



32 



THE FAMILY DOCTOR 



sooner, the system loses strength, and sup- 
port is necessary. What shall the means of 
that support be ? 

Liquid, strong food in small quantities 
and often is the rule. Milk (with lime- 
water in it if the stomach be very weak) and 
beef tea are the things to stand by. Strong 
mutton broth and chicken soup (with all fat 
fully skimmed off) will do for variation. 

Supporting treatment for great debility 
has always, with physicians, included the 
use of something alcoholic, wine and whis- 
key being mostly preferred. Opinion in the 
medical profession on this subject has 
tended of late years (in the minds at least, of 
its safest leaders) towards a lessening of the 
amount of alcoholic stimulation in fevers, 
and towards resorting to it in fewer cases. 
Once it was almost a universal practice to 
give whiskey in all cases of typhoid, as well 
as of typhus, fever. Now, many cases of 
typhoid fever are found to get through well 
without it. 

On such an important matter, in every 
actual case, the judgment of a physician 
should be obtained. The safest rule in 
home management of the sick will be (unless 
in extraordinary emergencies) not to give or 
take alcohol in any form unless advised by 
a competent physician. 

Cough. 

How many different kinds and cases of 
cough there are, w^e have already mentioned 
when considering it among the symptoms of 
disease. It cannot be treated exactly alike 
under all these different circumstances. As 
a symptom it is unpleasant, and often weari- 
some ; and it is well to know of some do- 
mestic remedies which are safe and useful in 
many cases. 

First, a dry cough must be softened and 
loosened. The three best home remedies 
for this purpose are ipecacuanha, squills, and 
wild cherry bark. Of the syrup of ipecacu- 
anha, for this effect (not to cause vomiting) 
the dose is from a quarter to a half teaspoon- 
ful. Of syrup of squills, which does best at 
a later stage than ipecac, half a teaspoonful 
to a teaspoonful. Of syrup of wild cherry 
bark, a teaspoonful. This last may be given 
along with syrup of ipecac at first, and with 
syrup of squills afterward. 
496 



There is also real usefulness in the sooth- 
ing effect upon cough of licorice, and of pure 
and well-made candies; hoarhound candy 
for example. The advantage of these is 
that a little of either can be taken very often, 
so as to keep up a nearly constant influence 
of the kind desired. Although such things 
only touch the swallowing part of the throat 
{pharynx^ , not the wind-pipe {larynx^, yet 
the nearness and sympathy of these two sur- 
faces cause the extension of the effect from 
one to the other. Spencer's chloramine pas- 
tilles are useful in this way. 

After loosening, a wearisome cough may 
need to be quieted. This must be done 
with care, since to stop secretion and dry up 
a cough will make things worse. Opium 
and its preparations, including of course 
morphia, have the most power of this kind. 
They are often added to cough-mixtures, to 
be used after free expectoration of phlegm 
has come on. Wistar's cough lozenges, 
when made after the regular formula, are 
composed chiefly of licorice, with a little 
opium added. Syrup of lactucarium, also, 
is quieting to cough, and is a milder narcotic 
than opium. It may be used sooner and 
with less apprehension of excessive effect. 
Compound tincture of benzoin often has a 
very good effect, in fifteen to twenty drop 
doses, each dose taken on a lump of sugar. 

Hemorrhage. 

What causes bleeding must always be 
the first question. If it is a symptom of a 
disease, the necessity of treating the disease 
rather than the bleeding is plain. In such 
a case, only a large and weakening hemor- 
rhage calls for special measures on its ac- 
count. This is true of the bleeding at the 
nose in the first week of typhoid fever, spit- 
ting of blood in consumption of the lungs, 
vomiting of blood in ulcer of the stomach, 
and bleeding from hemorrhoids ox piles. It 
is well to state clearly that there are no reme- 
dies which are always certain to stop bleed- 
ing from any internal cavity of the body. 

NosK-Bi,EKDiNG. — Often this is rather 
relieving than otherwise, in full- blooded 
young people, who without it would have 
had headache. The occasion for stopping it 
comes when it is so large in amount, or con- 
tinues so long as to weaken by loss of blood. 



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THE FAMILY DOCTOR 



33 



How shall we stop it ? Tell the patient 
to avoid blowing his nose. Clotting (coagii- 
lationj is the natural wa}^ of stoppage of all 
hemorrhages. Bathe the forehead and out- 
side of the nose and cheeks with cold water, 
or apply ice to the forehead (not too long 
at once, but enough to cause the impression 
of decided cold) ; or, if this does not sufl&ce, 
to the back of the neck. 

Put a plug of cotton well into the nostril 
from which the blood comes. If first dipped 
lightly in a strong solution of alum, it will 
be more effectual. Let the person keep 
quiet, with the head and shoulders raised. 
Holding both hands high above the head is 
said to help to stop bleeding at the nose. 

Only one in a very large number of cases 
will be really dangerous. When all the 
above measures fail, a physician wall be 
needed, who will effectually plug the bleed- 
ing nostril . For this a watch-spring arrange- 
ment is sometimes used, or an elastic 
catheter. If the latter, a string (waxed 
ligature) is put through the hole at the end 
of the instrument, and that is oiled and very 
gentl}^ passed back into the nostril until it 
can be felt at the opening above the throat. 
With forceps (nippers) one end of the string 
is then seized and brought out of the mouth. 
A piece of cotton is tied upon it, and then 
the catheter and the other end of the string 
are drawn out of the nose, and the cotton 
plug is held firmly against the. back of the 
nostril . If still necessary , another plug may 
be again inserted in the front of the nostril . 

Bleeding in the Mouth. 

When a tooth has been pulled, or in an 
infant, the gums have been freely lanced, 
sometimes considerable bleeding will occur. 
If from a tooth, a plug of cotton may be 
dipped in creosote, or tincture of chloride 
of iron , and pressed into the bleeding cavity 
with the end of a bodkin or darning-needle. 
Ice may be applied to too freely bleeding- 
gums, or they may have put against them a 
soft rag with alum-water or a solution of 
ti7icture of chloride of iro7i. 

Spitting of Blood. 

Is it from the lungs, or from the throat, 
mouth, or nostrils f 
32 



Not unfrequently, bleeding from the 
nose goes backwards, into the throat, and 
the blood, then hawked up, is naturally im- 
agined to come from the lungs, sometimes 
causing great alarm. Inquiry and examin- 
ation will make it clear whether this, or 
bleeding from the mouth, is the case. 

Ulcerated throats sometimes bleed. The 
ulcer can then be seen, in a good light, if 
the tongue is pressed down with the handle 
of a tablespoon. This sort of bleeding, 
however, is not at all common. 

When vomiting occurs before blood ap- 
pears, we ascribe it to the stomach. The 
blood is then, usually, rather dark and 
thick ; not fresh -looking. 

If real bleeding from the lungs takes 
place, the blood is coughed up (perhaps 
quite softly and lightly) ; it is, as a rule, 
bright red. Only a little may come ; some- 
times merely streaking the expectoration ; 
or it may be copious ; mouthfuls all at once. 
In this last case, it is attended b}'- danger of 
exhaustion from the loss of blood. 

No unprofessional person should think 
of taking charge of a serious hemorrhage 
without the aid of a physician, if one can be 
had. While waiting for one, however, 
what ought to be done ? 

Put the patient upon a bed, with the 
head and shoulders comfortably raised with 
pillows. He must keep very still and not 
speak . Let a piece of ice be taken into his 
mouth every few minutes, and swallowed 
slowly. Then fasten around each arm, 
above the elbow, a shawl-strap, if such be 
at hand, or a long handkerchief, quite 
tightly; leaving each on, however, only a 
few minutes at a time. If the bleeding does 
not stop, let them be tightened again and 
again, several times. Should this not suc- 
ceed, and the doctor has not yet arrived, 
similar straps or bandages ma}^ be applied in 
the same manner to the lower limbs, just 
below the knees. 

If blood comes from the stomach, it may 
be from ulceration, or cancer ; or it may be 
hysterical (that is, connected with general 
nervous disorder), or, in exceptional cases, 
may take the place of menstruation which 
is suppressed. {Bursti)ig of an aneruism of 
the aorta is a possible source of hemorrhage, 
either from the stomach or from the lungs ; 

497 



34 



THE FAMILY DOCTOR 



but the existence of such an aneurism will 
m6stly have been before discovered by an 
attending physician). 

To moderate or check large bleeding 
from the stomach, as shown by free vomit- 
ing of blood, ice is the safest and most hope- 
ful of remedies. Keeping quiet, and taking 
the least possible food in the liquid state, 
are important. Boiled milk with lime- 
water will be the most suitable nourish- 
ment ; or arrow-root, tapioca, etc. In the 
absence of medical advice, no medicine had 
better be ventured upon ; unless it be swal- 
lowing very small amounts of solution of 
alum, or, once in two or three hours, a 
single drop of creosote, dissolved in two 
tablespoonfuls of water. 

Intestinal Bleeding. 

For hemorrhage from the bowels, the same 
kind of management is applicable as that 
appropriate when blood is thrown up from 
the stomach ; as just described. 

Bleedi7ig piles ( hemorrhoids) are, of 
course, troublesome, but the bleeding, as 
such, does not nearly always require treat- 
ment. If it continues very freely, the patient 
must lie still in bed, with a piece of oil-cloth 
or rubber -cloth under the lower sheet. A 
piece of sponge or a napkin dipped in ice- 
water may be held against the fundament. 
If anything else is to be done, it ought to 
be upon a physician's advice. 

Monthly Irregularities. 

For delayed monthly courses it is desir- 
able to produce a determination of blood 
towards the lower part of the abdomen . Hot 
foot-baths, and warm hip- or sitting-baths, 
are the most effective means for this end. 
Opening the bowels rather briskly with a 
Lady Webster's or a compound rhubarb 
pill, or Warner's cordial, or tincture of aloes 
and myrrh, will also be helpful towards it. 
Especial care must be taken that the body, 
and most of all the feet, shall not be chilled 
at such a time. 

Permanganate of potassiuvi is a good 
promoter of regularity in menstruation. 
Two grains may be the dose, twice daily. 
If it seems to agree wdth the patient, it may 
be continued through a month or two, dis- 
498 



continuing at the time of the monthly re- 
turn, when that takes place. 

For painful \\\^\\?,\x\\2i\\o\\{dysnienorrh(]ea^^ 
lying still is very important from the begin- 
ning of the attack. Warm flannels may be 
applied to the abdomen. A hot drink is 
likely to be comfortable, such as this : Put 
into half a teacupful of hot water, a tea- 
spoonful of Warner's cordial, a teaspoonful 
of compound spirit of lavender, and twenty 
drops of spirits of camphor ; stir them well 
together just before taking it. Should relief 
not come in an hour or so, paregoric — a tea- 
spoonful at once — may be given. Few cases 
will need any stronger anodyne ; and they 
should be under the care of a physician. 

Meyiorrhagia is excessive menstrual flow ; 
a variety of hemorrhage . The most import- 
ant part of its management is usually during 
the intervals, to prevent it. Near the ex- 
pected time the sufferer, who has reason to 
fear it, should lie still in bed. When the 
excessive flow comes, cold wet cloths may 
be laid upon the abdomen, the rest of the 
body being kept comfortably w^arm. Only 
a decidedly bad case will fail to be thus 
moderated. 

Dropsy. 

For our purpose, in this place, it may be 
said that there are three classes of dropsical 
troubles : general dropsy {anasarca^, super- 
fiicial local dropsy {ceedema), and local in- 
ternal dropsies. After scarlet fever, the 
kind most likely to come is anasarca, gen- 
eral dropsy. From great weakness and 
thinness of the blood there often comes 
cede ma, or local watery swelling, of the y^^/. 
Heart-disease, liver-disease, or kidney-dis- 
ease will often bring on general dropsy ; but, 
not infrequently, liver-disease will be at- 
tended by abdominal dropsy almost alone. 
Chest dropsy is another local internal form ; 
and ivater iji the head another. 

For the cure of any of these, the great 
thing is to find the cause, and remedj^ it, if 
possible. Dropsy is often, though of course 
not always, one of the last results of disease, 
which itself may have continued for weeks, 
months, or years. The best hope of its 
being cured is in those cases in which there 
is not much else the matter, and when it 
has not lasted long. 



THE FAMIL Y DOCTOR 



35 



For dropsy as a symptom, when it is 
right to treat that, physicians give diuretics 
2Ji\dL purgatives. Of the first may be named 
cream of tartar, juniper berries, and squills. 
Cream of tartar (bitartrate of potassium) 
acts also moderately on the bowels. Another 
purgative used in this way is jalap, fre- 
quently given vv^ith cream of tartar. More 
active is what is called the drastic cathartic, 
elateriujn ; which, even in very small dose, 
will purge severely. All these medicines, 
indeed the whole treatment of dropsy, ought 
to come under the judgment of a skilful 
physician. Such an one, when unsuccess- 
ful (as may happen) in reducing dropsy by 
diuretics and purgatives, may conclude it 
best to tap the patient ; that is, to let out 
the water by introducing a small tube into 
the swollen part. This gives immense re- 
lief, sometimes permanent. In a certain 
number of instances the fluid accumulates 
again, and the operation may have to be re- 
peated. Tapping the abdomen has long 
been an approved practice ; doing the same 
for effusion in the chest, after pleurisy, has 
latterly been found suitable in a considerable 
number of instances ; and even water around 
the heart (pericardial effusion) has been so 
relieved in some cases within a few 3^ears. 

Another relieving operation sometimes 
performed for great watery swelling of the 
legs and feet is to lance the skin in a good 
many places, so as to make the water ooze 
out gradually. When this is done, the 
parts should afterwards be greased with cold 
cream or tallow, to prevent inflammation, 
which might become erysipelatous and 
troublesome. 

Prostration : Debility. 

We have seen already that there is more 
than one kind of weakness from disease. 
There may be oppression, as in the early 
stage of almost any acute disorder ; or de- 
pression (prostration) from a great shock, 
such as a railroad accident, crushing a limb, 
or from the lowering influence of typhus or 
typhoid fever; or exhaiistion, such as will 
be produced by a large hemorrhage, an at- 
tack of cholera morbus, or a severe disease 
of some length of continuance. 

For oppression, in a person of good 
constitution and strength, unloading the 



system is needed — b}'' sweating, purging, 
and action of the kidneys. 

For depression, support is called for. 
Experience indicates that alcoholic stimula- 
tion is, in sudden or great prostration from 
any cause, the most efl"ectual. It niay en- 
able the system to tide over the time of 
weakness and danger, so that all will go on 
well again ; whereas, without it, the patient 
may sink and die. 

Alcoholic stimulation is ver}^ often 
abused. It is employed when there is no 
occasion for it, and when required it is fre- 
quently too great in amount. Every little 
feeling of weakness does not properly call for 
a glass of wine or whiskey ; far from it. 
Fainting is better treated by fresh air, as 
much as possible ; dashing or sprinkling 
with cold water on the face, and ammonia. 
Smelling salts (carbonate of ammonium) 
put, for a moment at a time, under the nos- 
trils, will hasten recovery from a faint. 
When swallowing is possible, twenty or 
thirty drops of the aromatic spirit of ammonia 
may be taken in a wineglass ful of water. 

But when a person is almost dead from 
loss of blood, or an extensive burn, or the 
shock of a railroad accident, with white 
lips, shrunken cheeks, cold skin, and rapid, 
thready pulse, we need to stimulate with 
alcohol, but not too much. A teaspoonful 
of whiskey will be enough, in many in 
stances, repeated in ten or fifteen minutes, 
if the patient does not show reaction. A 
tablespoonful will be a large enough dose at 
one draught in any case. More will do no 
better towards stimulation, and the after 
effect will be worse. Always, moreover, 
such stimulation must be withheld as soon 
as the depression has passed away, and then 
the less alcohol he has had put -into his sys- 
tem the better. 

General Debility. 

After an acute disease with fever — as 
scarlet fever, measles, typhoid fever, etc. — : 
convalescence is accompanied by more or less 
debility. But when everything goes well, 
appetite is then strong, and the losses of the 
system are made up b}^ the appropriation of 
food. A person who was healthy before 
such an attack will commonly need no help 
from medicines to " build up " again. 

499 



36 



THE FAMILY DOCTOR 



Running down in strength, however, 
with or without acute disease, and often 
without an}'- fixed disorder of any great 
organ, is not uncommon, from various 
causes. Too severe, monotonous, and long- 
continued labor, out of proportion to one's 
strength ; worry, particularly when it pre- 
vents refreshing sleep ; living in a close air, 
without change and exercise ; these are 
some of the conditions in which people are 
apt to get down " below par " in strength. 

Povei^ty of blood {ancsmid) is generally 
present in such cases. So is loss of appetite 
and digestive power ; and nervous depr-es- 
sio7i. These are the three elements of ordi- 
nary continued debility. 

Treatment for Debility. 

To meet these, we have, besides rest 
from care, change of air, and generous feed- 
ing (all of which are of the greatest import- 
ance), three sorts of tonics : blood-renewers , 
appctizei's, and nej-vines. Of the first class, 
referring to works on Materia Medica for 
others, the most valuable, in the generality 
of cases, are iron and cod-liver oil. To the 
second class belong the vegetable bittei^s^ as 
gentian^ quassia^ eolu?nbo, chaviomile^ etc. ; 
and the mineral acids ^ as arvinatic sulpluwic 
<a:<:/<^ (elixir of vitroil) , and others. Under 
the third head may be named quinine as 
most largely and safely applicable to gen- 
eral debility. Physicians also use, in some 
selected cases, strychnia and phosphorics , as 
powerful nervine tonics; but they are too 
dangerous to allow in the family medicine 
chest for use without medical advice. One 
preparation, if \2^^^^ poison , and kept out 
of the way of the children and of ignorant 
servants, may sometimes find safe use as a 
tonic both to the digestive organs and to the 
nervous system ; tinctui^e of nicx vomica- ; 
safe in the small dose of ten drops twice or 
thrice daily. 

Remedies for Special Diseases. 

We have very few real and certian speci- 
fics for the cure of particular diseases. The 
great boast of the medical profession is of its 
power to stop ' ' chills and fever ' ' and con- 
trol other kinds of malarial attacks with 
quinine, and with some other preparations 
from the same source, namely, the Peruvian 
500 



Bark. Syphilis is, undoubtedly, curable in 
the large maj ority of cases , timely attended 
to, by the skilful use of two remedies, mer- 
cury (various preparations) and iodide of 




:fnWr' 





TUBERCULOUS LUNG. 



potassium. Itch is always conquerable by 
a sufficient application of sulphur, in oint- 
ment or otherwise. 

Scurvy is curable, without much aid 
from medicines (tonics if any) hy fresh vege- 
table food ; as potatoes, onions, oranges, 
lemons, etc. hiflammatory rhezcmatism is 
beneficially influenced by salicylic acid and 
alkalies (potassa, soda, lithia) ; as gout has 
been long known to be by colchicum. 

Besides antidotes for actual poisons, and 
medicines which kill or drive out woi-ms 
from the bowels, we cannot claim any other 
clear examples of special remedies for parti- 
cular diseases. It used to be said that 
iodhie is a certain cure for goiti^e (enlarge- 
ment of the thyroid gland in the neck). It 
is no doubt generally serviceable in that 
affection ; but it will not always cure it. 
Quinine does not always cure ague. It 
"breaks" the chills, but in one, two, or 
three weeks they may come again ; and the 
cure then has to be finished by a month or 
two of a course of iroji. 

There has not yet been discovered any 
specific remedy for scarlet fever, measles, 
whooping-cough, small-pox, typhoid or 
typhus fever, yellow fever, or cholera. All 
these diseases must be, therefore, conducted 
through the attack as safel}^ as possible; 
meeting the symptoms as they occur, with 
the most reasonable measures we know of. 



2>7 



PRINCIPAL MEDICINES AND OTHER REMEDIES 



For the reader's convenience, we will 
now give a brief account of the principal 
medicine in general use likely to be par- 
ticularly mentioned in the following, pages. 
As they are ahlphabetically arranged, there 
will be no difficulty in finding any one of 
them for reference. 

Acetate of Ammonium Solution. — This is 
a mild, moderately cooling medicine, very 
suitable to promote perspiration during fever. 
It is easily made by dropping small pieces 
of Carbonate of Avimoyiiiun into good Vin- 
egar, piece after piece, until it ceases to 
bubble with effervescence. (This proceeds 
from the Carbonic Acid gas passing off, 
being displaced by the Acetic Acid of the 
Vinegar. 

Dose of this Solution, a Tablespoonful 
every two or three hours. It is preferred 
to other sweating medicines especially in 
typhoid and typhus fevers ; low fevers, so- 
called. It does not act upon the bowels. 

Aconite — Tincture of the Root of the 
Monkshood or Aconite plant. A deadly 
sedative poison in any but very small doses. 
It acts mainly on the nervous system, but 
indirectly on the circulation. Some phy- 
sicians use it in many cases of inflammatory 
fever ^ as in that of pneumonia, pleurisy, etc. 
Dose, one or two drops, in water, for a 
grown person, every two, three, or four 
hours. A bottle containing it should be 
labelled Poison. 

Aloes. — A powerful purgative medicine, 
having a particular tendency to act on the 
lower bowel. Therefore it is not a suitable 
cathartic in cases of Piles. Yet, in a very 
small, not purgative, dose, it is sometimes 
added to other medicines for the relief of 
piles. Its action on the lower bowel makes 
it more appropriate when delay of the 
feminine monthly floiv is treated by laxative 
medicines. The Tincture of Aloes and 
Myrrh (Elixir Proprietatis) has been much 
emploj^ed for this end. Dose oi Aloes, from 
one or two to ten or more grains. Dose of 
Tincture of Aloes and Myrrh, from one to 
three or four teaspoonfuls, in water. 

Alum. — A mineral called a salt by chem- 
ists. It contains either Anuiuvniun or Potas- 
sium with Alitniinium and Sulpuric acid in 



combination. (There is also an Iro)L Alum, 
in which, likewise, Ammonium is present.) 
It is crystalline, and has a peculiar taste, 
easily recognized after making its acquaint- 
ance. Alum is not often given as a medi- 
cine for the stomach, except as an emetic in 
bad cases of croiip. For that purpose, its 
dose, in powder, is half a teaspoonful, with 
the same amount of the powder, or a tea- 
spoonful of Syrup of Ipecacuanha. In 
small dose, it is an astringent ; that is, it 
tends to make the tissues which it touches 
shrink or contract together. Thus it helps 
to lessen the swelling of the mucous mem- 
brane, which is inflamed in sore throat, and 
it is much used for that, either in powder or 
in solution as a gargle. The powder may 
be blown into the throat through a quill, or, 
sometimes, p2tt on the sore place with the 
end of one's finger. A gargle is made by 
dissolving a piece as large as a thumb in 
half a tumblerful of w^ater. It is used by 
taking a mouthful of it and throwing the 
head back without swallowing it, letting it 
go as far down into the throat as it can 
without being swallowed. 

Alum should not be employed in mouth- 
washes, because, when left long in contact 
with the teeth, the Sulphuric Acid in it acts 
somewhat upon their enamel. A solution 
of alum in pure water makes a good 
astringent eye-water, for inflammation of 
the e3^es an even teaspoonful of alum in a 
tumblerful of water wall be strong enough. 

Ammonia. — Volatile Alkali and Harts- 
horn are other names for this su])stance. 
When pure, it is a gas ; but it is used either 
in the form of the Solid Carbonate of Am- 
monium, or in solution in Water ^Aqua 
Ammoni(r), or in Alcohol. Smelling salts 
consist usually of the Carbonate. Druggists 
keep a stronger and a weaker watery solu- 
tion of Ammonia. The medicinal form 
most used is the Aromatic Spirit of Am- 
monia (a solution in Alcohol, with Spices). 
This is a stimulant and antacid preparation. 
Its dose is from ten to twenty-five or thirty 
drops, in water. Aqua Ammonicc (Water 
of Ammonia) is used to make Volatile Lini- 
ment, by mixing it with an equal quantity 
of Olive or I^ard Oil. This liniment is a 

501 



38 



777^ FAMILY DOCTOR 



very warming thing to rub into the skin of 
the throat for a sore throat, as a counter- 
irritant. 

Arnica. — The tinchu^c of the flowers (or 
of the whole plant) is a popular application 
for bruises and sprains. It is a warming 
application, and not suitable where the skin 
is broken. Being poisonous when swal- 
lowed in large doses, it should be kept so 
labelled, and so used as to prevent mistakes 
with it. 

Arsenic. — A metal whose compounds 
are poisonous. The medical form in which 
arsenic is generally prescribed by physicians 
is the solution of arsenite of potassium 
(Fowler's solution). Dose, from three to 
ten drops, twice daily : often given for 
chronic diseases of the skin. It should 
never be taken by an unprofessional person, 
without medicar advice. 

Assafoetida. — A gum-resin, of very disa- 
greeable odor and taste ; a good, mild, and 
safe composing medicine for disturbed 
nerves and to induce sleep. Assafoetida 
pills, of three grains each, may be given 
now and then to hysterical people. The 
drug is also good for fiahdence. Milk of 
assafoetida is a very serviceable medicine for 
babies' colic. Dose, a teaspoonful, sweetened. 

Bark, Peruvian. See quinine. 

Baths. — In treatment of disease, the 
kinds of baths most used are the warm and 
the hot bath . We may call it warm from 90° 
to 96° Fahr., and hot from 96° to 100°. It 
never need be hotter than this last figure. 

Warm baths are very often useful, for 
relaxing and tranquillizing the system. In 
ci^oitp, convidsions, and lockjaiv, as examples, 
such effects are often well obtained. 

Hot Baths though less frequently called 
for, are sometimes very serviceable ; espec- 
ially in cold and low states of the system. 
Chronic rheumatism is one of the affections 
likely to be benefited by it. 

Hot Dry Air D at lis (Russian bath) are 
occasionally advised by physicians, in ob- 
stinate prolonged skin affections, etc. 

Vapor or Steam Baths are occasionally 
used for the application of heat and moisture 
to the body. They are not safe beyond the 
temperature of 110°, or possibly, for a short 
time, 120°. Moisture conveys heat to the 
body much more rapidly than dry air at the 
502 



same temperature. A steam bath may be 
given, by the patient being stripped of 
clothing, and seated in a chair, wrapped, 
chair and all, in a blanket ; his head only 
projecting above the latter. Then vapor 
may be generated by dropping very hot 
bricks into a pail of water placed between his 
feet. As above said, care must be taken 
about the temperature ; and, on the whole, 
it will be hardly best to resort to a vapor 
bath without the advice of a physician. 

Medicated Baths . — Hot and warm springs, 
as those of Virginia, are medicated by the 
sulphurous and other contents of the waters. 
Sometimes they do much good (bathing in 
the waters) for chronic troubles of the liver, 
kidneys, etc., and rheumatic joints. 

Belladonna. — This product of the deadly 
nightshade (atropa bellado7ina^j is a powerful 
narcotic or brain stimulant drug. The ex- 
tract of the leaves is most used by physicians 
as a medicine, in neuralgia, etc. Atropia, a 
very strong alkaloid principle, is obtained 
from the root. Its solution is often dropped 
into the eyes by oculists, for the examina- 
tion and treatment of affections of the eyes. 
It enlarges or dilates the pupils, giving them 
a more brilliant appearance. Ladies are 
said to take it sometimes before going into 
company, to make their eyes "brighter;" 
whence the name, from bella donna, fair 
lady. 

Dose of the solid extract, a quarter of a 
grain to a grain ; of the tincture, ten to 
fifteen drops. Soliction of atropia for the 
eyes, two to four grains to a fluidounce of 
water. Neither should be used without 
medical advice. 

Benzoin. — A resinous substance, from 
the styrax, an East Indian tree. The com- 
pound tincture of Benzoin is a good medi- 
cine for bronchial cough. Dose, fifteen to 
twenty drops, on a lump of sugar, every 
three or four hours ; or at the beginning of 
a spell of coughing. The same tincture, 
applied with a carael's-hair pencil, is very 
healing to a sore nipple or a cracked lip, or 
even ?i fissure of the anus. 

Bismuth Subnitrate. — A soothing 
stomachic medicine. Dose, two to five 
grains. 

Blackberry Root. — Country people gen- 
erally know the astringent property of this ; 



THE FAMILY DOCTOR 



39 




CANTHAKIS YITTATA. 




but some make a mistake in supposing the 
berries to have the same ; which they do 
not. A tea made b}^ cutting up a handful ' 
of the root and soaking it for two or three 
hours in boiling water (kept hot) will 
answer a good purpose in checking 
diarrhoea, in tablespoon ful doses. 

Blisters. — We use vnistard-plastcrs not 
to blister, but only strongly to warm and 

stimulate the skin. 
For raising a blister, 
cantharidcs is mostly 
resorted to. The old- 
est way is to spread 
the omtment of can- 
tharides on a piece of 
buckskin, three or 
four or five inches 
square ; cover this with a piece of gauze, and 
lay it on the part. This will draw a blister 

upon a grown person 
in four, five, or six 
hours ; with a child, 
in two hours or less. 
Then nip (do not re- 
move) the raised 
scarfskin with the 
point of a pair of 
scissors, and lay upon 
it a soft muslin rag thickly spread with simple 
cerate, as a healing dressing. 

Once in a while strangury (difl&culty in 
passing water) will follow the application 
of a blister, from some of the cantharides. 
being absorbed into the blood, and so getting 
through the kidne3^s into the bladder. 
Flannel wrung out of hot water applied to 
the bladder and perineum (crotch, just be- 
tween the thighs at the pelvis) ; spirits of 
camphor, taken in twenty-drop doses ; and, 
if the difficulty lingers, a laudanum injection 
into the bowels, are remedies for strangur3^ 
Blue Pill, or blue mass. This is a pre- 
paration of mercury, one-third of the 
strength of calomel. It is a soft solid, 
easily made into pills. Apothecaries usually 
keep on hand three-grain blue pills. 

The best established usefulness of blue 
mass is in the relief of what is called " bil- 
iousness," when there is a bitter taste in the 
mouth, especially on awaking in the morn- 
ing ; with some degree of nausea (sick feel- 
ing at the stomach), and more or less yel- 



CANTHAIUS VESICATORIA. 



lowness of the tongue and of the whites of 
the eyes ; perhaps of the face or the skin 
generally ; the bowels also being consti- 
pated, or the stools slate- colored instead of 
brown or yellowish-brown, as is natural. 
One or two grains of blue pill at bedtime, 
and the same again in the morning or the 
next evening, taking in all from two to four 
grains, will do well, without any risk of 
salivation, at least in all but one case or so 
in a thousand. 

Calojnel is better for a similar purpose as 
a baby's medicine. Indigestion and com- 
mencing diarrhoea in infants are often much 
helped by small doses of calomel ; powders, 
each of which contains one-twelfth of a 
grain of the medicine, with a grain or two 
of soda (sodium bicarbonate) or magnesia, 
or only sugar ; the last for taste, and to give 
substance to the small dose of the drug. 

Borax. — A ver}^ familiar article this is, 
in the nursery, for sore mouth. It is a min- 
eral astringent, milder than alum, and may 
be used more freely ; either dissolved in 
water as a wash, or in powder with sugar, 
put with the finger right on the sore spot in 
the mouth. 

Bromides: Potassium, Sodium and 
Lithium. These " bromides " are nervous 
sedatives; tranquillizing an excited brain in a 
different way from opium ; having less sleep- 
compelling power than it. Bromide of potass- 
ium is largely prescribed by physicians for 
epilepsy and some less serious but obstinate 
troubles of the nervous system. Bromide 
of sodium has the same sort of effect, but 
perhaps is more agreeable to the stomach ; 
and the same is true of bromide of lithium. 
Bromide of ammonium is less often used for 
similar effects. J3ro??io-caJfci?ie often helps 
nervous headaches. 

Dose, of either, five to fifteen or twenty 
grains, in water. The largest doses are 
best borne when taken at bedtime. Long 
use of large doses of either of the bromides 
sometimes causes an eruption on the skin, 
and some other unpleasant symptoms, 
called bromism, by physicians. For any 
one who suffers greatly from the sting of a 
bee, or other insect, twenty-grain doses of 
bromide of potassium may be advised. 

Cajuput Oil. — An aromatic greenish (or, 
when old, reddish) oil, from the leaves of 

503 



40 



THE FAMIL Y DOCTOR 



an East Indian tree ; one of the best reme- 
dies for flatulent colic, especiall}^ when 
' ' gouty ; ' ' and also for flying gout and 
chronic 7%eumatisvi. 

Dose, from four to ten drops, on a lump 
of sugar, followed by a drink of water. 

Calomel. — Chloride of mercury. See 
above, under blue pill. Calomel is a white 
powder. Dose, from one-twelfth of a grain, 
for an infant, to one-half grain, one grain, 
or sometimes possibly more, for an adult. 
Not to be used as a domestic medicijie ; un- 
less, after experience, the very small calo- 
mel powders, for indigestion of infants. 

Camphor. — A most useful gum, from 
evergreen tree native to the south and east 
of Asia. Everyone knows its white or 
colorless transparency, its peculiar odor, 
and pungent and yet cooling taste. It is 
volatile; that is, if left in the air it will 
slowly go off in vapor. Very little of it 
will dissolve in water. Camphor-water is a 
very mild preparation. Spirit of camphor, 
made with alcohol, is much stronger. 
Camphor is a composing medicine to the 
nerves ; somewhat more stimulant than 
assafoetida . In very large doses it is narcotic . 

Camphor-water is an excellent tranquil- 
lizer for restless babies ; being also, like the 
spices, warming to the stomach, and some- 
what anodyne, it is excellent in colic. 
Spirit of Ca77iphor is best when an anodyne 
effect is specially needed ; as in colic of 
grown people. 

Dose of Camphor-water, from a teaspoon- 
ful (an infant dose) to a tablespoonful. Of 
Spirit of Camphor, from ten to thirty drops : 
on sugar, and stirred in water, or in a thick 
syrup, as spiced syrup of rhubarb. When 
dropped into water, the alcohol unites with 
the water and "throws down" the camphor 
in little white flakes . 

Paj^egoric is a camphorated tincture of 
opium. 

Carbolic Acid. — This has no proper 
place as a domestic medicine. It has had 
great popularity as a disinfectant ; more 
than it deserves, in comparison with several 
other less unpleasant things. Surgeons 
often employ it in " antiseptic ' ' dressings 
and lotions, 

Cardamon Seeds, Compo2cnd Tiyicture 
of. — A warming aromatic preparation, often 
504 



added to soda, etc., for sickness of the 
stomach. Dose, a teaspoonful, in water. 

Castor=Oil. — Expressed from the beans 
of the palma christi, a handsome plant, 
originally from Asia. It is nasty, decidedly ; 
but is a good, effective, and yet mild pur- 
gative medicine. It is the best cathartic, 
even for babies, when any irritation of the 
boivels is present ; as in threatening of dys- 
entery, and in some cases of colic. 

Dose, from a teaspoonful to a tablespoon- 
ful. The best way to give it is to stir it 
well with twice the quantity of spiced syi'itp 
of rlnibarh . So mixed, I have had patients 
to take it without finding out what it was. 

Catechu. — An extract from the wood of 
an oriental tree. It is astringent, and is 
very useful in diarrhcea . Tincture of catechu 
is the best preparation. Dose, half a tea- 
spoonful to a teaspoonful, in water. An 
excellent medicine to check troublesome 
diarrhoea consists of equal parts of tincticre 
of catechu and paregoric ; of this mixture, 
the dose is a teaspoonful, repeated according 
to the urgency of the case. 

Cerate. — This word means something 
made with wax. Simple cerate is made of 
spermaceti, white wax, and oil of almonds. 
It is a very soothing and healing application 
to sore places of any kind, as after a blister, 
etc. It is harder than cold cream (ointment 
of rose water), and this is sometimes a de- 
cided advantage. 

Chalk Mixture. — A convenient medicine 
for common diarrhoea, made of prepared 
chalk, gum-arabic, glj^cerine, and cinnamon 
water. Dose, a tablespoonful for a grown 
person. Most frequently something is added 
to make it more "binding" or astringent, 
as catechu, paregoric, etc. 

Chamomile. — This is a plant with bitter 
and aromatic flowers. Of these a tea is 
made with boiling water. It may be taken, 
half a pint daily, as a simple appetizer and 
tonic in weak digestion or general want of 
strength. It is not, however, one of the 
strongest tonics^ 

Charcoal. — Powdered charcoal is a good 

' ' sweetener " of a stomach oppressed with 

flatulence from indigestion. Dose, half a 

teaspoonful to a teaspoonful. It is often 

given with an equal quantity of magnesia. 



THE FAMILY DOCTOR 



41 



Very finely powdered charcoal is also a 
useful ingredient in tooth-powders ; on ac- 
count of its cleansing action. 

Chloral (cJiolral hydrate). — One of the 
medicines that promote sleep. It is less 
powerful than opium, although a very large 
amount of it taken will poison fatally. It is 
a white crystalline substance, of a pungent 
taste and color. 

Dose, from ten to thirty grains for an 
adult ; for a child, one grain for each year 
of its age. It should betaken or given only 
as prescribed by a physician ; and when so 
advised, left off as soon as his judgment will 
allow. The same sort of danger attends its 
use as does that of opium, of forming a chto- 
ral habit., depending upon it for sleep, and 
requiring larger and larger doses, with at 
last great injur}^ to the health. 

Chlorate of Potassium (chlorate of 
potash, commonly called). — A favorite 
medicine with physicians and others, for 
sore month and sore throat. It often does 
more good to sore mouths, in babies espec- 
ially, than anything else. But it must not 
be swallowed without limitation. While 
safe in doses of a few grains, half-ounce 
doses of it are dangerous ; sometimes even 
producing death. 

Dose, for a grown person, from ten to 
twenty grains ; for a child, three or four 
years old, five grains ; dissolved in water. 
Its solution also makes a very good gargle 
for sore throat. 

Chloroform. — The most prompt and 
powerful, but also least safe, of the articles 
used by surgeons as anaesthetics ; that is, for 
patients to breathe before and during opera- 
tions, in order to prevent them from suffer- 
ing pain. It maybe taken into the stomach 
in larger quantity than by the lungs, with- 
out danger. In flatulent colic, it is often 
very relieving ;. but no more so than cam- 
phor and cuajuput, as well as opium. Dose, 
by the mouth, ten to forty or fifty drops ; in 
a large draught of water, as it is very pun- 
gent. A teaspoonful holds more than 200 
drops of chloroform. 

I have given it to a number of patients 
in teaspoonful doses, without any bad effect ; 
only sleepiness, like that produced by opi- 
ates. A chloroform linimoit may be safely 



used as an outward application for rheu- 
matic or neuralgic pains. 

Cinnamon Water. — Made from the aro- 
matic bark of the cinnamon tree of the 
East . It is a pleasant spicy solution , slightly 
astringent ; good with other things in mix- 
tures for diarj'hxa. Dose, for a child, a 
teaspoonful. 

Citrate of ilagnesium. — Commonly 
taken in effervescent solution. It is about 
the least disagreeable of all purgative medi- 
cines. Apothecaries mostly keep it already 
dissolved, in tightly corked and wired bot- 
tles. More convenient for keeping in a 
family is the solid granular citrate of mag- 
nesium ' which is to be dissolved when 
taken. Dose, of the bottled solution, a wine- 
glassful (more, or less, according to the 
amount of purging needed). Of the granu- 
lar citrate, from a teaspoonful to a table- 
spoonful. In the latter dose, it is quite an 
active cathartic ; although not so rapid in its 
operation as some other medicines ; and all 
persons are not alike susceptible to its 
action . 

Citrate of Potassium. — Like the citrate 
just mentioned, this has for one ingredient 
citric acid, obtained from lemon or lime- 
juice. This is neutralized by potassium (an 
alkaline metal) as it may be also by mag- 
nesium ; in each case making what chemists 
call salt. 

Citrate of potassium acts very slightly, 
if at all, on the bowels. It is used in solu- 
tion to cool the system and promote secre- 
tion from the skin and kidne3'S in fever. 
One way of taking it is in neutral mixture 
(one drachm of this citrate in four fluid- 
ounces of water) ; of which the dose is a 
tablespoonful every two or three hours. 
Another way is in effervescent solution. 
(See effervescing draught.) 

Cloves, Oil of. — A strong, warming 
aromatic, from flower-buds of the caryophyl- 
lus aromaticus of the East Indies. A hot 
tea is sometimes made of cloves, to be given 
in cholera-morbus. 

If the oil should be taken, for colic, its 
dose would be not more than a drop or two, 
on a lump of sugar, followed by a drink of 
cold water. The tea may be made by pour- 
ing a teacup ful of boiling water on half a 
teaspoonful of cloves, covering and leaving 



42 



THE FAMILY DOCTOR 



it to stand for a few minutes. Dose, a des- 
sertspoonful (two teaspoonfuls, or half a 
tablespoonful) . 

Oil of cloves is a good remedy for tooth- 
ache in a hollow tooth. Wet a pledget of 
cotton well wnth it, and push it into the 
cavity of the tooth with the end of a bodkin 
or knitting-needle. 

Cocoa Butter. — Cocoa butter is a good 
soothing application for bi'uises of any part 
of the body. It is well always to have it in 
the house. 

Cod=Liver Oil. — Obtained, as its name 
indicates, from the livers of codfish. It is 
very nourishing and fattening to wasted and 
wasting bodies, sometimes checking the 
progress even of pulmonary consumption. 
Its taste is quite disagreeable. Dose^ from 
a teaspoonful to a tablespoonful (the latter 
best) thrice daily, for a grown person. 
Many ways have been tried to make it less 
unpleasant to take ; following it with strong 
mint-drops, mixing it in coffee, rinsing the 
mouth first with brandy or whiskey, pour- 
ing it into the frofh of ale, etc. I doubt 
whether any way (unless it is put up in 
gelatine capsules, is better than to salt and 
pepper it, and then bolt it down ; afterwards 
rinsing the mouth with tincture of myrrh 
and water. Children generally do not mind 
taking it, unless their fears have been 
aroused by talking about it. 

Colchicum. — A plant whose root and 
seeds are both used medicinally. The wijie 
of the 7^00 1 is the best preparation. In large 
dose it acts on the bowels ; • sometimes irri- 
tating the stomach also. It is a diuretic, 
and influences the nervous system in a way 
not very well defined. It was formerly the 
favorite medicine in gout; and probably 
does as much as any medicine towards cur- 
ing or mitigating gouty attacks. Dose of 
the wine of the root of colchicum, ten or 
thirty drops, in water. 

Cold Cream, — This is the iinguentum 
aquw rosoe (ointment of rose-water) of the 
apothecaries. It is a soft, easily melted, 
and very soothing application for sore 
places, chapped hands or lips, etc It be- 
comes rancid when long kept exposed to 
the air. 

Collodion. — This is a solution of gun- 
cocton in ether. When it is painted upon 
506 



any surface the ether evaporates, leaving a 
thin cottony film. Flexible collodion, made 
a little differently, is less apt to shrink to- 
gether in drying. It is a convenient article 
to cover a part whose skin is broken or 
ulcerated, as sore nipples, cracked lips, etc. 

Columbo. — {Caluviba, root of an African 
plant) is one of the simple vegetable bitters. 
Like the rest of its class, it is a tonic to the 
stomach. It is given sometimes for dys- 
pepsia. 

Cream of Tartar (Bitartrate of Potas- 
sium. — This is a cooling, mild purgative 
salt, which also increases the flow of urine 
(diuretic). It is very often given in dropsy. 
Dose, one or two teaspoonfuls, stirred in 
water. Very little of it will dissolve. 

Creosote. — A product of tar. A hot- 
tasting, sooty-smelling liquid ; poisonous if 
swallowed in moderately large quantity ; 
burning the mouth or skin which it touches. 




DIGITALIS PUKPURKA. 



Physicians advise it in one -drop doses for 
sick stomach, ulcer of the stomach, etc. 

In domestic practice it should be on hand 
as the most effective remedy for toothache in 
a hollow tooth The end of a bodkin or 
knitting-needle should be wrapped around 
with a little piece of cotton, and this be 
dipped into creosote. Then, carefully, the 
cotton should be pressed into the hollow of 
the aching tooth. (It won't hurt, as it at 



THE FAMILY DOCTOR 



43 



once kills the sensibility of the exposed 
nerve-end in the tooth.) If any spills over 
and burns the gums or lips, rinse at once 
with cold water. Creosote, so used, does 
no harm to the teeth. 

Digitalis. — Foxglove is the common 
name of the pretty plant whose leaves fur- 
nish this medicine. The tincticre is most 
used. Physicians give it often when the 
action of the heart is too rapid, and perhaps 
irregular. It has also been given in large 
doses in deliriitm tremens. Its common dose 
is ten drops, twice or thrice a day. Being 
diuretic, it is sometimes prescribed in 
dropsy . Its very powerful active principle 
is digitalin. Of this, if taken as a medi- 
cine, the dose is one-fiftieth of a grain. 

Dover's Powder. — Made oi ipecacuanha, 
opium ^ and a cooling salt (sulphate of potas- 
sium, or some similar compound), this 
medicine is composing and diaphoretic. 
Some persons find it agree with them at the 
beginning of a severe cold, taking it just 
before going to bed, after a warm mustard 
foot-bath. Dose, ten grains ; containing 
one grain of opium and one grain of ipeca- 
cuanha. As this is a full regular dose of 
opium, it needs to be slept, as well as 
sweated, off. Better not take Dover's pow- 
der without the advice of a phj^sician ; at 
least the first time. 

Effervescing Draught. — This is a cool- 
ing medicine for fever ; the carbolic acid gas 
in it also makes it acceptable to the stomach. 
It is composed on the following recipe : 

Dissolve two drachms and a half of bi- 
carbonate of potassium in four fluidounces 
of water. To make a draught, pour out a 
tablespoonful of this solution, and add to it 
a tablespoonful of water. Then pour into 
these a tablespoonful of fresh lemon-juice. 
It will effervesce, and should be drunk at 
once. If lemon-juice cannot be had, an 
apothecary may furnish instead a solution 
containing two drachms of citric acid in four 
fluidounces of water. A tablespoonful of 
this, with one of water, may take the place 
of lemon-juice. 

Electricity. — Physicians often advise (or 
themselves personally apply) different forms 
of electricity for the treatment especially of 
paralysis ; also, for neuralgia, chronic rheu- 
matis77i , old sprains, suppressed 7nenstruation, 



lead colic, and many other affections. Pow- 
erful currents or shocks are frequently used 
to revive persons almost dead from disown- 
ing, suffocation^ or narcotic poisoning. 

Elixir of Vitriol. — Aromatic sulphuric 
acid is another name for this, which is often 
prescribed as an appetizer ; sometimes also 
for diarrhoea, and occasionally for heuior- 
rhages. Dose, ten to fifteen drops, in water ; 
best taken through a glass tube, to prevent 
its touching the teeth ; also, for the same 
reason, washing the mouth out well with 
water after it. 

Elixir Proprietatis (^Elixir Pro.) — This 
is an old name for tinct^cre of aloes and 
myrrh ; which has a popular reputation as 
a medicine to bring on the monthly courses 
when delayed or suppressed. Dose, a tea- 
spoonful, in water, twice daily. 

Emetics. — Articles which cause vomii,- 
ing. The most important occasion for their 
use is when poison is known to have been 
swallowed. Then the quicker and the more 
thoroughly the stomach is emptied, the 
better. 

Handy emetics in every house are mus- 
tard, a teaspoonful, or salt, a tablespoonful, 
in a teacupful of zvarm, not hot, water. 
Det it all be swallowed at once ; and follow 
it in ten minutes with another teacupful of 
warm water, if it has not in that time taken 
effect. 

Among emetic medicines, ipecacuanha 
is the mildest and safest, and it is usually 
active enough. In bad cases of croup, with 
formation of membrane in the throat, alu)}i, 
may be added to it. Of powdered ipecac, a 
teaspoonful will usually produce vomiting ; 
of the syrup, a teaspoonful, perhaps needing 
to be repeated ; of the fluid extract, half a 
teaspoonful. 

Tartar emetic (tartrate of antimony and 
potassium) is too severe and prostrating an 
emetic for use, at least as a domestic medi- 
cine. There are other mineral emetics (sul- 
phate of zinc, sulphate of copper, etc.) 
which ought never to be used except under 
medical advice. 

Epsom Salts. — Sulphate of Jlfagncsimn , 
A very unpleasant medicine to the taste ; an 
active, cooling cathartic. It is (its nastniess 
apart) useful as a purgative in some inflam- 
mator}^ affections of strong people ; for 

507 



44 



THE FAMILY DOCTOR 



delicate patients, milder medicines are better. 
Dose, from a teaspoonful to a tablespoonfnl, 
dissolved in water. 

Ergot : Spurred Rye. — A growth on 
grains of diseased rye plants. When taken 
into the stomach, it has a tendency to pro- 
mote contraction of the womb and of the 
blood-vessels. On account of the first of 
these effects, it is given after child-birth, to 
aid in the expulsion of the placenta (after- 
birth), and to check hemorrhage. Its caus- 
ing contraction of the blood-vessels is a 
reason for its being prescribed for various 
hemorrhages, and also in chronic inflaninia- 
tions ; especially of the spinal marrow. The 
whie of ergot is the preparation most em- 
ployed. Dose, of it or of the fluid extract, 
from half a teaspoonful to two teaspoonfuls, 
in water. 

Eucalyptus. — From the leaves of this 
Australian tree a tincture is made, as well as 
a solid extract, and the essential oil, euca- 
lyptol. Lozenges of this drug are service- 
able as a wanning expectorant, in bronchial 
catarrh. Eucalyptus is also useful in 
chronic irritability of the bladder. Dose of 
the tiiicture, a teaspoonful; extract, one to 
ten grains ; of eucalyptol, ten to twenty 
drops, in capsules or a mixture. 

Fennel=Seed. — A very mild aromatic ; 
sometimes made into a tea for babies' colic ; 
more often added to senna tea, ox fluid ex- 
tract of senna, to keep the purgative medi- 
cine from griping the bowels. 

Flaxseed. — This makes a good soothing 
drink, flaxseed tea, for sore throat. Pour 
half a pint of boiling water upon a table- 
spoonful of whole flaxseed, and stir it tip for 
a few minutes. Then let it stand covered 
for a few minutes more ; but do not put it 
on the fire to boil, as that would bring out 
the oil (linseed oil), which is not good to 
drink. What is wanted in the tea is only 
the mucilage of the seeds. Lemon-juice 
and sugar added will make flaxseed tea 
more agreeable. 

Flaxseed meal makes a good warm and 
soft poultice. Mix a sufiicient portion of 
the meal with hot water, into a mushy mass. 
Spread this with a tablespoon on a piece of 
thin flannel or old muslin ; then double in 
half an inch of the edge all around, to keep 
the poultice from oozing out. The best 
508 



way to have a poultice warm when put on, 
is to vSpread it on a hot plate, close by the 
person to whom it is to be applied. When 
it is on, cover it at once with a piece of oiled 
silk, oiled paper, or thin rubber cloth, to 
keep the moisture in. Without this it will 
dry up very soon. 

A very little sweet oil or fresh lard put 
over the surface of a poultice before apply- 
ing it will make it more soothing and more 
easily removed. For the latter purpose a 
piece of tarletan or gauze may be laid over 
it before it is applied. When pain in the 
part is severe, a teaspoonful or two of laud- 
anum may be poured over the poultice be- 
fore putting it on. 

Fly=Blister. — A plaster of the ointment 
of Spanish flies (cantharides) , applied to 
draw a blister upon some part of the sur- 
face of the body. Such a remedy is only re- 
quired for a rather severe case of internal 
inflammation, or for that of an eye or an 
ear ; in either instance, not during the first 
day or two of the attack. In serious in- 
flammation of the brain, a blister to the back 
of the neck, or even over a large part of the 
shaven scalp, is sometimes one of the best 
' of remedies. 

A blister is usually made by spreading a 
piece of buckskin, three or four inches 
square, with cantharides ointment, covering 
this with a piece of thin gauze, and laying it 
upon the part. After from two to five or 
six hours (according to age and delicacy of 
the skin) the skin will feel very sore, and on 
taking the plaster off", the outer skin will be 
found to be raised in a blister. This may be 
tapped with the points of a pair of scissors, 
and the part may then be covered with a 
rag spread thickly with simple cerate. It 
will heal in a few days. 

For inflamed eyes, the back of the neck is 
the best place for a blister ; for severe in- 
flammation of an QQ.r,just behind that ear; 
the plaster being cut to fit there. 

Gentian. — A flowering plant, wnose root 
is used in medicine. Its extract is made 
into tonic pills (compound gentian pills) for 
indigestion, and its compound tincture is one 
of the best tonic preparations given for 
weakness of the stomach. Gentian is a 
pure and simple bitter stomachic tonic. 
Dose of the compound tincture, a tea- 



THE FAMIL Y DOCTOR 



45 



spoonful, in a little water. As an appetizer 
it is best taken just before each meal. If 
given on account of slowness and discom- 
fort in digesting food, shortly after the meal 
will be the best time for it. 

Compound Gentian Pills, have in each 
pill one grain of extract of gentian, one 
grain of rhubarb , one quarter of a grain of blue 
mass, and a quarter of a drop of oil of cloves. 

Geranium. — This plant has an astring- 
ent root, of which a tea may be made by 
boiling an ounce (about two tablespoonfuls) 
in a pint and a half of water down to a pint. 
Of this the dose is from a tablespoonful to a 
wineglassful, given as a country remedy for 
diarrhcea. 

Ginger. — A fine spice for culinary as 
well as medicinal use. Ja^naica ginger is 
the most used with us. Essence of ginger is 
a very good medicine to have in the house. 
It is a warming stimulant to the stomach, 
and aids greatly in relief of ordinary 
flatulent colic. Dose of a strong preparation 
of it (as Brown's essence of Jamaica ginger), 
ten to thirty drops, in water. It may also 
be applied outside, over the stomach and 
bowels ; wetting a piece of thin flannel well 
with it, laying it on, and covering it with 
oiled silk to prevent too quick evaporation. 

Ginger tea is an old favorite stomach- 
warmer. A tablespoonful or two of the 
bruised root may have a pint of boiling 
water poured on it, then leaving it to stand 
covered for an hour or so. We don't boil 
arojnatic teas or other preparations, because 
that would drive off their volatile oils, which 
are their active principles. Of ginger tea, 
the dose is one or two tablespoonfuls at a 
time . 

Glycerine. — A sweet, transparent liquid, 
obtained from fatty substances. Only pure 
glycerine (Bower's or Price's) should be 
used. Its principal emplo3mient is as an 
external application ; to chapped hands, 
ears, lips, etc. To a very delicate skin it 
is, when pure, somewhat irritating. Add- 
ing the same amount of rose-water makes a 
very nice preparation. Glycerine and borax 
mixed make a good paste to put upon sores 
in the mouth. 

In teaspoonful doses, glycerine is gently 
laxative to the bowels. It is given some- 
times for this purpose to children. 



Glycerine is antiseptic ; that is, it tends 
to keep dead animal matter (meats, etc.) 
from putrefaction ; and to ward off the 
effects of decay-poison upon or within sur- 
faces of the body. It is therefore a good 
ingredient in washes for the parts involved 
after child-birth. 

Glycerine with tajinin makes a very good 
astringent lotion for frosted feet, also for 
enlarged tonsils, sore nipples, running from 
the ears, and fissure of the arms. For the 
glycerole of tannin, rub together one ounce 
of tannin (tannic acid) and four fluidounces 
of glycerine, in a mortar; heat this mixture 
gently (best in a porcelain dish) until a per- 
fect solution is made. 

Gum=Arabic. — A soothing (not nourish- 
ing) material for a drink, in cases of irrita- 
tion of the throat, or cough. It is simply 
dissolved in water, a tablespoonful to a half 
pint. Some persons like to chew and dis- 
solve the gum in the mouth for the same 
purpose, instead of licorice or candy. 

Hamamelis Virginiana is the witch 
hazel ; principal ingredient in Poinfs Ex- 
tract. Tincture of Hamamelis is much used 
by some physicians in England for spitting 
blood ; if the blood comes from the stomach, 
one drop of the tincture in water, every ten 
or fifteen minutes at first ; after a few doses, 
at longer intervals until relief is afforded. 
If it be hemorrhage from the lungs, the dose 
of the same tincture may be one drop every 
hour or two. Larger doses will cause throb- 
bing headache with some persons. It is 
also given for bleeding from the bowels or 
from piles. 

Hoffmann's Anodyne. 
ing stimulant to the nervous system, 
with some anodyne or pain-relieving power. 
It is useful in attacks of gout in the stomach 
or heart, palpitation from or with weak- 
ness, angina pectoris (which see, here- 
after), asthma, etc. Dose, a teaspoonful, in 
water. 

Hops.- A Hop-pillo7v is sometimes used 
for sleeplessness. To prepare it, fill a small 
pillow-case with hops, which have l)een 
sprinkled with alcohol to l)ring out the 
active principle. 

Tincture of Hops, dose a teaspoonful, is 
a mild hypnotic or sleep-producer. Tinc- 
ture of lupuli)i (the active principle of hops) 

5^9 



.\ strong warm- 



46 



THE FAMILY DOCTOR 



has more power of the same kind ; but both 
are far weaker in this action than opium or 
chloral and their preparations. 

Hot Water. — Hot water, as a means of 
conveying heat to the interior of the body, 
is a stimulant to the stoniacli, to the great 
nci've centres back of the stomach, and to the 
general blood-circulation. Hence the efficacy 
of drinking a goblet of hot water at regular 
intervals, as preceding each meal. Like 
nebbing^ viitstard-plasters , or other stimu- 
lants applied to the outside of the body, such 
internal excitation may make a powerful 
and often serviceable alternative impression . 

Hot water is now much used by surgeons 
and obstetricians for the arrest of bleedings 
from injured surfaces, from the womb after 
labor, etc. For this purpose, it should 
have a temperature of about 120° Fahr. 

Hunyadi Janos Water. — A laxative 
(mildly purgative) mineral water, sold in 
bottles. Dose, a wineglassful. 

Huxham's Tincture of Peruvian Bark. — 
A good tonic in feeble conditions of the 
body, as in slow convalescence from an ill- 
ness, running down with work in summer 
time, etc. Dose, a teaspoonful, three times 
a day, in water ; best, a short time before 
each meal. 

Hydrochlorate of Cocaine. — A prepar- 
ation of the active principle of the leaves of 
the South American erythroxylo7i coca. It 
has been found, when applied (a few drops 
of a four per cent, solution in water) to the 
eyeball, throat, etc., to render the part in- 
sensible to pain ; so as to greatly facilitate 
some surgical operations. 

Hyoscyamus. — From the leaves of this 
plant (henbane) are made a solid extract, a 
fluid extract, and a thicture. 

Hyoscyamus is an anodyne ; a good deal 
like opium in its effects on the system, but 
weaker ; and, instead of constipating, tend- 
ing to act gently on the bowels. Of the ex- 
tract (solid), the dose is two or three grains. 
Of the fluid extract, from two to ten or 
fifteen drops. This last is a very good 
quieting medicine for the violent coughing 
spells of severe whooping-cough. 

Hypophosphites.— Compounds contain- 
ing phosphorus, in a peculiar state of com- 
bination with other medical substances. 
Much used as an effective tonic, in low 
510 



vStates of the system, is the preparation 
called Fello7Vs' Hypophosphites. Dose, a 
teaspoonful, in water, after each meal. 

Ingluvin. — An extractive obtained from 
the gizzard of the common fowl, and, like 
pepsin, used as a tonic to the digestive or- 
gans. Some physicans report it to be very 
effectual in relieving vomiting ; especially 
the "morning sickness" of pregnancy. 
Dose, from three to ten grains. 

Inhalation. — This is breathing in vapor 
of some kind ; which is considerably em- 
ployed in the treatment of diseases, espec- 
ially of the throat and lungs ; as well as (by 
the use of ether, chloroform, and nitrous 
oxide) , to prevent pain during surgical or 
dental operations. 

Smoking is a simple method of inhala- 
tion, acting most powerfully when long 
pipes (narghileh, chibouk) are used, tct 
quiring chest-breathing to draw the smoke 
through the pipe. Chinese opium-smokers, 

however. 
Tig. 189. actually in- 

hale the va- 
por o f t h e 
narcotic into 
their lungs. 
Pitre steam 
i s soothing 
to an irrita- 
t e d throat. 
It may be 
inhaled b y 
placing a 
towel, or a 
paper fun- 
nel, over a 
kettle which 
is kept boil- 
i n g , and 
breathing 
the vapor 

which 
emerges 
from the 
spout. A simple i7ihaler may be made of a 
wide- mouthed bottle or jar, through whose 
cork two glass tubes are passed, one straight, 
the other bent in the middle. The liquid to 
be inhaled from should not more than half fill 
the bottle. The straight tube should reach 
down a little below the surface of the liquid ; 




CROUP-KETTLE. 



THE FAMIL Y DOCTOR 



47 



the end of the bent one should stop an inch 
or so above it. Thus, when the patient 
draws a breath from the latter, the air which 
he receives has to pass through the medi- 
cated liquid. Tar, creosote, iodine, hops, 
laudanum, etc., may be thus inhaled. A 
volatile material, like ammonia or nitrite of 
amy I may be inhaled directly from a bottle, 
small or large. The former of these is a po- 
tent stimulant in cases of fainting ; the latter 
(nitrite of amyl), often gives relief in attacks 
of angina pectoris. 

Instead of vapor, y?;^<? powders are some- 
times blown into the throat. For sore 
throat in children, alum powder may be 
thus blown in with a glass tube or a long 
quill ; or with one of the powder-squirts 
sold by apothecaries for blowing borax, etc., 
into cracks to destroy insects. 

Atomization is the introduction of a 
very fine spray of liquid into the throat and 
air passages. Such a spray is made by the 
odo?'ators which are used to spread cologne 
or other perfumes in the air. Instruments 
are made for atomizing in cases of irritated 
throat, with which solutions oi ipecac, chlo- 
ride of ammonium, etc., can be applied. 

A cigaj'ette for medicinal inhalation may 
be made by the use of a glass tube, six or 
eight inches long. Near one end of the 
tube put in a piece of fine soft sponge. 
Drop into the tube, from the other end, the 
material to be inhaled ; tar, creosote, tinc- 
ture of iodine, gum camphor, etc. Then in- 
sert a second piece of sponge near the upper 
end of the tube ; through this the patient is 
to breathe for the inhalation. Cotton or 
tissue-paper will do instead of sponge for the 
purpose. 

Injections {enema, enematd). — These are 
used for various purposes . Most commonly , 
into the bowels, to empty the lower bowel, 
when this is considered more prompt and 
convenient than medicine by the mouth. 
The old-fashioned way was with a large 
syringe, holding about a pint. Now, gum- 
elastic ball-and-tube arrangements are em- 
ployed, which one can use himself. Only 
common sense is necessary for the introduc- 
tion of the oiled end of the tube of either 
kind ; and gradual moderate force to cause 
the material to enter. It should then be 
kept by the patient for five or ten minutes, 



for an effectual operation . Smaller syringes, 
of course, half or quarter pints, are suitable 
for children. For a child, warm water alone 




ENEMA SYRINGE. 



will sometimes suffice. A common mixture 
for opening injections is made by mixing 
well together a pint (nearly) of soapsuds 
(castile soap, at least for delicate persons), 
a tablespoonful of salt, a tablespoonful of 
molasses, and a tablespoonful of oil, either 
sweet or castor oil, according to the case. 

Injections are used sometimes to relieve 
pain, or to check obstinate diarrhoea. Of 
the former, the most extreme kind of colic, 
^^2i%-^\x\^2c gravcl-sione from the kidne}' to the 
bladder, or of a gall-stone through the gall- 
duct, or strangury , or threatened abortion 
(miscarriage during pregnancy) are exam- 
ples. In dysentery, as well as in diarrhoea, 
such injections may be called for ; laudanum 
being most frequently (in all the above- 
mentioned cases) so employed . 

For a grown person, the smallest amount 
likely to do good in such a way is thirt}'' or 
forty drops of laudanum. It is best to mix 
it, for injection, with a small amount of 
starch (prepared as for the laundry, only 
thin enough to pass through a syringe) , and 
then to use a small syringe — holding from 
half an ounce to two ounces only. The ol)- 
ject here is to have the material injected to 
remain in the bowel, as long as it will ; so 
that the anodyne (laudanum) may have time 
to take effect. Sometimes great suffering 
will justify sixty-drop injections oflaudanum, 

511 



48 



THE FAMILY DOCTOR 



or even more ; but such had better be 
used only under the advice of a physician. 
Other medicines also are occasionally pre- 
sented for administration in the same way. 
Now and then four-ounce enemata oi flax- 
seed tea are employed in dysentery. 

Nourishing enemata are often resorted 
to, when, for various reasons, food cannot 
be taken by the mouth. Half or a quarter of 
a pint will be enough at a time for this pur- 
pose ; as it is important for it to remain and 
be absorbed. Beef- tea, milk, or raw eggs 
beaten up with milk, will be the best ma- 
terials. Sometimes pure fresh beefs blood 
is so used. An example of a nourishing in- 
jection may be the following : 

To five ounces of finely scraped meat, 
and five and a half ounces of finely chopped 
sweetbread freed from fat, add three or four 
fluidounces of lukewarm water. Stir to- 
gether into a pulp. It will be well to wash 
out the lower bowel with an injection of 
warm water, about an hour before intro- 
ducing a nourishing enema. 

It may be mentioned, in viev/ of a pos- 
sible emergency in the absence of a phy- 
sician, that the instrument used for hypo- 
dermic injection is a small glass syringe 
made for the purpose, ending in a tube of 
steel or silver to puncture the skin and in- 
troduce the liquid. Having drawn into the 
syringe the amount to be used, the skin of 
the part selected (an arm, the back, abdo- 
men, a thigh, or the calf of one of the legs) 
is drawn up with the forefinger and thumb 
of the left hand. With the right hand, the 
point of the tube (after being oiled) is pushed 
almost horizontally through the skin, and 
then the fluid is rather slowly pressed out of 
the syringe. The latter is to be withdrawn 
without twisting it ; all must be done so as 
to cause as little irritation as possible. 
From one-third to one-half of the dose by 
the mouth is the quantity of any drug em- 
ployed in this way. Anodyne and stUmdant 
medicines are, more than any others, used 
hypodermically. Sometimes the habit of 
taking hypodermic injections of morphia is 
acquired, and is as hard to break as smoking 
opium or laudanum drinking. 

Iodine. — Lug oV s iodine solutioji ^ the tinc- 
ture of iodine, and iodide of potassiicm , all 
have medical uses ; but not, as a rule, in 
512 



domestic practice. We may except, per- 
haps, the outward application of tinctnre of 
iodine, which may be/>(^/;z/<^'(^upon the chest 
(with a large camel's-hair pencil) for a con- 
tinual cough (chronic bronchitis), or may 
be used as a counter-irritant in several other 
kinds of cases. 

Physicians prescribe iodine in LngoV s 
solution as an alternative in scrofula and in 
goitre (which see hereafter). Dose, ten 
drops, twice or thirce daily, in water. 
Iodide of potassium is a very important 
medicine in a number of diseases ; most 
particularly and certainly useful in consti- 
tutional syphilis, and especially of all in 
syphilitic rheumatism; also, in aiuterism of 
the aorta. Dose, from five to twenty grains, 
dissolved in water, thrice dail3^ 

Iodoform. — A powerful drug, kept in 
the apothecary shops in the form of a pow- 
der. Sometimes prescribed as an internal 
medicine in scrofula, ulcer of the stomach, 
etc., in one-grain doses ; but it is much 
more often used as an outward application. 
It is very healing to foul tclcers, wounds not 
doing well, syphilitic sores, etc. ; being anti- 
septic ; that is, corrective and preventive of 
decay and putrefaction. While, however, 
a little of the powder of iodoform may be 
safely sprinkled now and then over a foul 
sore, to promote its cleansing and healing, 
it is not safe to use it without limit ; as a 
large amount of it absorbed may be even 
poisonous. A bottle or box of it ought, 
when kept, to be labelled poisoyi. 

Ipecacuanha. — This is an active but mild 
emetic in large dose. In smaller quantities, 
it is an excellent loosener of cough (expec- 
torant), and also a promoter of perspiration 
(diaphoretic) . It is one of the best of reme- 
dies in dy sentry , in a way not exactly ex- 
plained. Used in poivder (chiefly as an 
emetic, except when made m\.o pills) , syi^up 
and wine. The syi^up of ipecac, ought to be 
in every family medicine chest. It is the 
best first medicine in croup and in bronchitis 
(a heavy cold on the chest, with cough at 
first dry, and needing to be loosened). 
Also, it will answer as an emetic. Dose, to 
cause vomiting, a teaspoonful, repeated in 
ten or fifteen minutes if it does not take 
effect. As a co2igh-loosener (expectorant), 
five to ten drops for an infant, a quarter to 



THE FAMILY DOCTOR 



49 



a half teaspoonful for a grown person. 
While moving about, a quarter teaspoonful 
will usually be enough ; half a teaspoonful 
will not often sicken the stomach if taken 
lying down, or just before going to bed. 
The W;z<? of ipecac, is very similar in effect 
to the syrup, but is rather stronger; and 
the form of sj^rup has some advantage for 
use as an expectorant medicine. 

Iron. — There is iron in the blood of 
every man, woman, and child. Whether 
we ever have too much of it is not certain ; 
but, without doubt, many thin, pale, and 
weak people have too little of it. The con- 
dition oipovei^ty of blood v^Q.2i}\Q.^^ medically, 
"' anoeviia .^ ' Several preparations of iron 
are used. The strongest, and also the most 
convenient to keep and use, is the tinchcre 
of the chloride of iro7i. Dose, ten to thirty 
drops, in water. The only objection to it is 
that it has a disposition to stain the teeth 
brown or yellow. This may be prevented 
by taking it through a tube of glass, or of 
two quills put together. All druggists keep 
glass tubes for such purposes. The tincture 
of chloride of iron is somewhat astringent ; 
and therefore is useful in hemo7'7'hages. 

Syritp of iodine of ii^on unites the prop- 
erties and influences of iron and iodine. It 
is, therefore, an alterative tonic, good in 
many cases of scrofda and in some other 
chronic complaints. An alterative medicine 
is one which tends to change the condition 
of an organ, or of the whole constitution ; 
setting up its own innocent and transitory 
action instead of the disturbing and life- 
shortening action of the disease. Dose, of 
the syrup of iodide of iron, ten to thirty 
drops, in water, two or three times daily. 

Pill of carbonate of iron (Vallet's mass) 
is a very good form to make up with quinine 
in treating obstinate cases of chills (inter- 
mittent fever). Three grains of the pill of 
the carbonate of iron with one grain of qui- 
nine, three times a day, taken for a month, 
after "breaking" the chills, will cure ninety- 
nine cases in a hundred of that troublesome 
affection . 

Other " chalybeates," as preparations of 
iron used to be called (iron springs are still 
called chalybeate waters), are: citrate of 
iron, a pretty red salt, not unpleasant to the 
taste, dose, five to ten grains ; phosphate, a 
33 



green solid, dose, five to ten grains ; solution 
(liquor) of the nitrate of iron, the most 
astringent of these preparations, and bene- 
ficial in ch^'onic diarrha'a ; dose, ten drops in 
water, thrice daily ; solution (liquor) oi sub- 
sulpliate of iron, generally called Monser s 
solution ; a good strong astringent for out- 
ward applicatio7i, to aid in stoppi7ig bleedi7ig 
from any part. 

Jalap. — This is a very active purgative ; 
too much so for common use, but sometimes 
valuable in particular cases. In dropsy it is 
occasionally prescribed, along with cream 
of tartar, or w^ith squills. I remember its 
excellent effect in a very bad case of scarlet 
fever, with stupor and constipation. Dose, 
ten to twenty grains. 

Juniper. — The berries of the juniper 
tree or shrub ; used in medicine is as a 
diuretic in dropsy. A tea may be made by 
pouring a pint of boiling water upon half 
an ounce of bruised juniper berries, stirring 
and then leaving it to stand for half an hour 
before pouring it off or straining it. A 
tablespoonful of cream of tartar may be 
added ; and at least half a pint of this tea 
may be drunk (a little at a time) in twenty- 
four hours, for dropsy. 

Co7npou7id spirit of juniper is what phar- 
macists call an " elegant " preparation. It 
has the advantage of being given in small 
dose, a teaspoonful or two, in water; and is 
also, from its stimulant property, best suited 
to feeble patients, or those with delicate 
stomachs. 

Lactucarium. — An extract from the 
common garden lettuce (lactuca). It is 
mildly narcotic and anodyne ; promoting 
sleep like opium, but with much less power. 
The syrup of lactucarium (named yluber- 
gie7''s syrup), is the most convenient pre- 
paration. Dose, one or two teaspoonfuls. 

Lady Webster's Pills. — The important 
thing in these is aloes. They are purgative, 
and, like other aloetic preparations, have 
some effect in promoting a tendency of blood 
towards the pelvic region of the l)ody. 
They have much reputation as aiding to 
bring on delayed or suppressed menstru- 
ation. Dose, one pill, at night. Some per- 
sons find half a pill enough to operate on 
the bowels quite as nnich as is best. A few 
will need to take a second pill for such an 

513 



50 



THE FAMILY DOCTOR 



effect. It will succeed in a considerable 
number, but not in all cases. 

Laudanum. — Tincture of opium. One 
of the strongest of the opiate medicines. It is 
therefore a powerful anodyne and hypnotic 
{sleep -p7'odiicet') . 

Dose, for a grown person, from fifteen to 
thirty drops. In diarrhoea, however, as 
small a dose as ten drops will often answer. 
Children are more affected by opiates, in 
proportion to their age, than by any other 
kind of medicine. One drop will be more 
than enough for an infant less than a year, 
old ; at least to begin with. 

Laudanum is often applied externally to 
relieve pain. On a sound part of the skin, 
in a grown person, half a teaspoonful may 
be so applied with safety ; but only a few 
drops at a time, even externally, in the case 
of a young child. 

Anodyne injectio7is into the bowels are 
most frequently made of laudanum and 
starch. (See injections.) For hypodei^mic 
injection (under the skin) solution of mor- 
phia is preferred. 

In keeping laudanum, it should be re- 
membered that it strengthens with age, by 
evaporation of some of its alcohol. (All 
tinctures are made with alcohol.) What is 
left at the bottom of an old bottle of laud- 
anum may be two or three times as strong 
as a fresh article would be. 

Lavender. — Aromatic flowers, well 
known for their pleasing perfume. The only 
preparation used as a medicine is the co77i- 
pound spirit of lavender. It is an agreeable 
warming, gently stimulating article ; good in 
colic, sometimes for nansea (sickness of 
stomach), and for dysmenorrhea (painful 
menstruation). Dose, a teaspoonful, in 
water ; often given in hot water. 

Lead, Sugar of. — A cooling application, 
often used for inflammations. L<ead- water 
may be made by dissolving it in water ; but 
with greater convenience by adding to water 
the solntion of snbacetate of lead (Goulard's 
extract), which is a very strong liquid prepa- 
tion. Of this last one drop to four table- 
spoonfuls of water will be generally strong 
enough for lead- water. It may be applied 
to a much-inflanledy<?^?^/, or (outside) of the 
eyeball or eyelids. For the eyes, the best 
way to use it is with a cavicV s-hair pencil, 
5H 



painti7ig the outside of the closed lids fre- 
quently with it. It should not be taken 
internally except under direction of a physi- 
cian . All preparations of lead ai'e poisonoits. 
Care must be taken with them accordingly, 
that none be swallowed unawares. 

Lime-water. — Simply a solution of lime 
in water. Anybody can make it, by putting 
pure, clean, unslaked lime in pure water. 
Take a large bottle, and press into it enough 
lime to fill about one-fourth of its depth. 
Pour in water enough to fill it full, then 
cork and shake it awhile. On standing, the 
clear lime-water will be ready for use. If 
all the lime is dissolved, add a little more, 
so as to be sure that the water is saturated ; 
that is, contains as much as it will dissolve. 

Lime-water is the main stand-by as a 
domestic remedy for vomiting, or for nausea 
threatening it. Dose, from a teaspoonful to 
a tablespoonful. When nourishment is 
needed, a tablespoonful of milk may be 
added to one of lime water. Otherwise, it 
may be diluted with an equal amount of 
water, or cinnamon- water. 

Linie-water is often added with great 
advantage to milk for babies, when they 
have sour stomach or diarrhtza, as it is ant- 
acid and somewhat astringent. A table- 
spoonful may be put in every half pint of 
the child's food, so long as such an occasion 
exists for it. No harm will be done if it 
should be taken in that way for days, or 
even weeks, together. 

Liquorice, also spelled licorice. — The 
root of an herb growing on the shores of the 
Mediterranean Sea. The Extract is chiefly 
used. It is black, hard, and sweet. There 
is also 2ifl2iid extract. Neither has any im- 
portant property except some soothing in- 
fliience over the lining membrane of the 
throat. B}^ ' ' S3mipathy of contiguity ' ' this 
influence extends from the gullet into the 
windpipe, and thus liquorice helps to soften 
and loosen cough. 

Lobelia. — The leaves and tops of this 
plant are employed best in the form of 
ti?icture. It is a powerful sedative medicine ; 
capable, like tobacco, in large doses, of pro- 
ducing fatal prostration. Its most impor- 
tant use is for asthma. It is often very re- 
lieving in attacks of that affection. It may 
be safely given (watching its effects, and 



THE FAMIL Y DOCTOR 



51 



stopping it at once if vomiting or great 
faintness result) in half-teaspoonful doses, 
every half hour or hour, until three or four 
doses, if necessary, have been given. An- 
other wa}^ is to give twenty drops of tincture 
of lobelia, with twenty drops of syrup of 
ipecac, every twenty minutes, for three or 
four doses. 

Logwood. — The reddish heartwood of a 
Central American tree. It was once more 
used than now, as a mild astringent for 
dia7'7^Ji(za . A tea may be made of it by boil- 
ing an ounce of it, with a drachm of cinna- 
mon, in a pint of water, for ten minutes. 
Dose, a wineglassful or less. 

Magnesia. — A valuable home medicine, 
as an antacid laxative. It is particularly good 
when there is constipation, with sick stomach 
and headache. Even at the beginning of 
diarrhcsa and cholera morbiis, it is many 
times the best corrective medicine. Calcined 
magnesia is the preferred form. Water does 
not dissolve it ; so it must be stirred well in 
a little water when taken. Dose, a full tea- 
spoonfull for a grown person, if designed to 
operate on the bowels. Much less will do to 
relieve acidity and nausea. Magnesia is not 
a good medicine to take when one has piles; 
as it sometimes produdes a burning in oper- 
ating freely. It is not, however, a powerful 
cathartic. Citrate of magnesium has been 
spoken of on a previous page. 

Malt Extract. — Especially in Germany, 
large use is made of preparations under this 
name. As sold in this country, some of 
them are too sweet to agree with the 
stomach. The best is Johann Hoff's *' Malz- 
Extract ;" made in Berlin, and imported in 
short thick bottles. The use of this extract 
is as a tonic, particularly when digestion is 
weak. It may be taken at meals, a quarter 
of a tumblerful at once. When taken at 
bed-time, it is promotive of sleep. 

Manna. — A sweet substance obtained 
from the trunk of the flowerish ash tree, in 
the countries bordering on the Mediterra- 
nean. Its only important use is to open the 
bowels of children and delicate people, in- 
cluding women during pregnancy. It may 
be eaten like sugar. The dose is not very 
definite ; a little experience will show how 
much is required for the desired effect. 



Mineral Waters. — These may be classi- 
fied simply as : I. Alkaline. 2. Saline. 3. 
Sulphurous. 4. Chalybeate, containing Iron. 
5. Purgative. 6. Limestone or Calcareous. 
7. Thermal, /. e., Warm or Hot Springs. 
While some special properties and effects 
upon the system in states of disease belong 
to each of these classes of waters, with dif- 
ferences also among the members of each 
class, they all agree in exerting an alterative 
influence, which is especially likely to be 
beneficial in chronic disorders. Som^ waters 
are largel}^ supplied for particular remedial 
uses; as the Apollinaris, an agreeable table 
carbonated (effervescent) drink ; Hunyadi 
Janos, Piillna, and Friedrichshalle, for pur- 
gative action ; Vichy water (containing 
soda), to relieve acidity, etc. The most 
famous mineral waters in our country are 
those of Saratoga (several kinds, all more or 
less saline ; with more or less sulphur also, 
or iron, iodine, bromine, etc) , Sharon {saline 
and snlphuroics, with some iro7i), Richfield 
{snlpluiro2cs~) — all these in the State of New 
York; Bedford (chah^beate, i. e, containing 
iron, and purgative), in Pennsjdvania ; and 
a remarkable variet}^- of mineral springs 
among the mountains of Virginia — White 
and Red Sulphur, Warm Springs, Hot 
Springs, etc. In chronic rhenmatism, liver 
and kidney disorders, obstinate affections of 
thei'y^zVz, and nervous troubles of some stand- 
ing, the best alterative effects from using 
mineral waters, internally or in baths, may 
be hoped for. A phj^sician's advice had 
better always be obtained before they are 
resorted to in cases of serious disease of any 
kind. 

Morphia. — It is not necessary to have 
morphia in the family medicine chest ; laud- 
anum and paregoric will do for opiates under 
almost all circumstances. 

Musk. — A very strongl}^ odorous sub- 
stance, secreted by the musk-deer of the 
Himalaj^a Mountain region, in Asia. It is 
antispasmodic, that is, composing to dis- 
turbed nerves. Prescribed sometimes for 
"cvhooping-cough and for convnlsions. Dose, 
five to ten grains, in pill or mixture. 

riustard- Plaster. — One of the most fre- 
quently useful of all domestic remedies. 
When anybody is suffering pain, or, indeed, 
illness of any kind, if j'-ou do not know what 

515 



52 



THE FAMIL Y DOCTOR 



to do, put on a mustard-plaster, near the 
seat of the trouble. Should you not find 
where that is, put the mustard-plaster on 
the middle of the back. If properly attended 
to, it can do no harm ; and in ninety-nine 
cases in a hundred it will do some good ; 
sometimes a great deal of good . 

To make one, mix from one to three or 
four tablespoonfuls of mustard (either white 
or black, so called) with the same amount 
of wheat or Indian flour. Mix these with 
enough hot water to make a paste. Then, 
on a hot plate, near the person who is to 
have it on, lay a piece of soft old muslin, or 
thin flannel, twice as large as the plaster is 
to be ; but spread the mustard and flour 
paste only on half of the rag. This done, 
double the other half over it, and stitch the 
edges together, all around ; or, turn the 
edges over instead, to keep the stuff in. It 
may be put on at once, while warm, and 
left on until it is felt to burn quite smartly, 
if the patient is conscious. If not, it must 
be looked under, in a quarter of an hour or 
so, and, if the skin is decidedly red, take it 
off. As soon as it is removed, lard, tallow, 
cold cream, or vaseline should be gently 
rubbed over it, or a fresh rag spread with one 
of them may be laid upon the part. We never 
intend to raise a blister with mustard, it is 
too severe. The aim is just to heat the skin 
very actively, mostly for its use as a counter- 
irritant, to relieve some irritation of an in- 
ternal organ. 

Ready-made mustard-plasters can be had 
now of pharmacists, and are very conve- 
nient. One of them has only to be dipped 
for a moment or two in hot water, and it is 
ready to apply at once. It is well always to 
have a supply of these in the house. 

flush and flustard Poultices are often 
very useful in inflammatory and other pain- 
ful affections. They are made with one 
part of mustard to four parts of mush (of 
Indian meal) mixed, and applied hot on the 
chest or abdomen, as required, and covered 
with oiled silk, or oiled paper, or rubber 
cloth, to retain the moisture. Such a poul- 
tice may stay on for hours, keeping up a 
moderate and bearable excitement of the 
skin (warming and counter-irritant) much 
longer than could be borne with a strong 
mustard-plaster. 
516 



Myrrh. — A gum-resin long known for its 
aromatic properties. Internally given, it is 
stimulant and tonic, and is an ingredient in 
some preparations intended to act upon the 
bowels or to restore suspended menstruation. 
For home use, the tincture of myrrh is very 
serviceable in the care of the mouth. A few 
drops of it in a little water, say about twenty 
drops in a quarter of a tumblerful, used as a 
mouth- wash, will correct a bad odor in the 
breath. Such a wash may be used with ad- 
vantage twice daily, in cleaning the teeth. 
When the teeth begin to decay, a strong 
myrrh wash, often used, will check or retard 
their destruction . If a hollow tooth becomes 
tender, and begins to ache, pure tincture of 
myrrh put into it will sometimes stop the 
trouble at the beginning. If, however, it 
does not at once give relief, the stronger 
application of creosote should follow it. 

Nitrate of Silver, or limar caustic. 
Physicians often use this as an alterative 
application to the throat, eyes, or ulcerated 
skin, in certain states and stages of inflam- 
mation. It is also sometimes given in pill 
as a medicine ; most beneficially in chronic 
(^gastritis) inflcunmation of the sto^nach. 
Dose, internally, a quarter of a grain (usu- 
ally with as much of opium), thrice daily, 
gradually increased, when it does good, to 
nearly or quite a grain. It was formerly 
much employed in the treatment of epilepsy. 
When long continued, it has sometimes 
dyed the skin, making the face almost as 
black as ink. 

Nitre. — A name for saltpetre ; called by 
chemists nity^ate of potassium. It is a cool- 
ing, sedative salt, when taken internally. 
In ten-grain doses it is a useful medicine in 
acute bronchial inflammation (bronchitis), 
and might be added with advantage, more 
often than it is, to cough-mixtures of the 
loosening kind. 

Sweet Spirit of Nitre {spi?^it of nitroiis 
ether) is a liquid preparation, whose proper- 
ties are gently stimulating, diaphoretic, diu- 
retic, and composing to the nerves. It has 
long been one of the most popular of domes- 
tic medicines for fever. It does the most 
good, however, in the least inflammatoiy 
conditions, and, when fever is high, its dose 
should not be large. Half a teaspoonful of 
it in a tumblerful of cold water, drunk, a 



THE FAMIL Y DOCTOR 



53 



little at a time, as thirst prompts, through 
the night, will be more likely to relieve a 
hot fever, with the coming of perspiration, 
than a whole teaspoonful taken at once. 
This is because the large doses ' ' stimulate 
the circulation above the secreting point," 
to use an old but true medical phrase. 

To increase the action of the kidneys, as a 
diuretic, sweet spirit of nitre is very often 
useful. For this purpose, in the absence of 
high fever, larger doses will suit than when 
that condition is present. From half a tea- 
spoonful to a teaspoonful, Avell diluted with 
water, will be a diuretic dose for an adult ; 
to be repeated in a few hours, if needful. 

Nitrite of Amyl is a powerful agent, 
used by inhalation, from one to four or five 
drops only at a time, as a remedy for the 
attacks or parox3''sms of angina pectoris. It 
commonly causes immediate flushing of the 
face. If used, it should be as soon as the 
attack (with distress and pain about the 
heart, and along the left arm) begins. 

Nux Vomica. — A poisonous seed or nut 
whose active principle is the alkaloid strych- 
nia. It is best used in extract or tincture. 
Both are bitter tonics, with a powerful action 
on the nervous system, especially the spinal 
marrow. Leaving what we may have to 
say about this last action until we come to 
strychnia, it may be mentioned that physi- 
cians often find extract of nux vomica a 
good addition, in small dose (a quarter to 
half a grain), to tonic pills for continued 
debility. The tincture, in ten-drop doses, 
in water, is an excellent medicine for great 
weakness of stomach. With. fiat2ite7ice . Larger 
doses (if even these) should not be ventured 
upon without medical advice ; on account 
of the very powerful nature of the active 
principle of this drug. The tincture of nux 
vomica should be marked " poison." 

Olive Oil. — Probably the gentlest of all 
laxatives ; in teaspoonful to tablespoonful 
doses. For a delicate infant, needing to 
have the bowels acted upon, a teaspoonful 
is very good. The imitation of true olive 
oil, sold under its name, or as " sweet oil," 
is less bland, but will answer if the genuine 
European article cannot be obtained. 

Sweet oil, saturated with camphor (cam- 
phorated oil), makes an excellent applica- 
tion for more or less inflammatory swelling ; 



as for example, a mother's breast threaten- 
ing to become inflamed while she is nurs- 
ing ; or, more often, when her infant ceases 
to draw milk, as from illness or the death 
of the child. 

Sweet oil, with an equal quantity of 
aqua ammonia: (water of ammonia) or aro- 
matic spirit of ammonia, makes volatile lini- 
w.ent ; an excellent outward application for 
sore throat. 

Opium. — If all the medicines in the world 
were to be destro3^ed, except three, ^nd we 
could choose the three, they should be qui- 
nine, opium and iron. The first cures the 
greatest number of cases of illness ; the 
second gives the happiest relief to severe 
pain ; and the last does the most to build 
up a debilitated body. Of the preparations 
of opium, laudanum and morphia have been 
mentioned. The dose of opium in substance 
is one grain ; equal to thirty drops of lauda- 
num, or a full teaspoonful of solution of 
morphia (not Magendie's solution). 

Paregoric is the camphorated tincture of 
opiuin. Its odor and taste are partly due 

to the oil of 
anise-seed 
with which 
it is flavored. 
I t contains 
only one 
grain of 
opium i n a 
tablespoon- 
ful of pa}'e- 
goric : being 
therefore a 
much weak- 
er opiate 
than hiud- 

a n u m ; 
which has 
about four 
grains of 
o p i u m in 
each tea- 
spoonful. 
Dose of paregoric, a teaspoonful, more or 
less, according to the occasion for its use. 
In diarrhcca, for example, quarter-teaspoon- 
ful doses will often answer the purpose. 
Smaller doses, of course, are suitable to give 
to childre?i. 

517 




POPI'V FLOWER 



54 



THE FAMILY DOCTOR 



Pepper. — Of the two kinds used with 
food, red pepper {capsicum) is the more 
stimulating. It is sometimes given by phy- 
sicians as a stimulant, in five-grain pills. A 
much more common use for it is to excite 
the circulation of the skin, as a rubefacient; 
a power which it shares (though in less 
degree) with mustard. In cholera, when the 
skin is cold, rubbing with whiskey and red 
pepper is one of the best things to restore 
the circulation. It may be employed for 
the same purpose in any analogous, low 
and cold, condition. 

Peppermint. — Essence of peppermint is 
a pleasant, warm aromatic ; given as good 
tor colic and sick stomach. Dose, ten drops 
for a grown person ; for an infant, from two 
drops down to half a drop (that is, add one 
drop to a desertspoonful of water, and give 
of this a teaspoonful at once) . 

Pepsin. — Hard to get pure. Given for 
weak digestion. Dose, 5 grains. 

Permanganate of Potassium. — This 
' ' salt," which gives a beautiful red color to 
water, has a remarkable action on all organic 
(animal or vegetable) matter. It is one of 
the best disinfectants. Five grains of it in a 
pint of water will make a solution suitable 
to wash out vessels used in the sick room 
with patients having contagious or infectious 
diseases. Internally, permanganate of potas- 
sium is highly recommended (in two-grain 
doses, dissolved in distilled water, twice 
daily) by some physicians in aTnemorrhcBa 
(delay or suppression of the monthly courses). 
As it sometimes disagrees with the stomach, 
it must be used with care, and can hardly 
be placed among the domestic medicines. 

Phosphorus. — Too dangerous for use as 
a domestic medicine, this is sometimes given 
by physicians as a powerful nerve-stimulant. 
Dose, one-thirtieth of a grain. Phosphates 
are safe compounds, often used. Parrish's 
and Horsford's are very popular tonic pre- 
parations. Of the latter (acid phosphates), 
the dose is half a teaspoonful, in water, just 
before or after a meal. 

Pink=Root. — This American plant {Spi- 
gelia Marylandicci) is a very good medicine for 
worms {vermifuge) . It may be made into a 
a tea thus : Put together half an ounce of 
broken and bruised pink -root ; senna leaves 
and fennel seed, each two drachms ; manna, 
.518 



one ounce ; and boiling water, one pint. 
Let it stand (after stirring) covered for an 
hour. Dose, a wineglassful for an adult, half 
a wineglassful for a child two or three years 
old, thrice daily. It is best not to go beyond 
these dOvSes, as, in very large amount, it acts 
poisonously . There is a fluid extract of-spige- 
lia, also, a convenient preparation ; dose, a 
teaspoonful ; and still better (because the 
senna makes it more sure to pass off by the 
bowels), the fluid extract of spigelia and 
senna ; dose of this also, a teaspoonful, 
repeated every two or three hours until it 
operates . 

Podophyllin, ox Resina Podophylli — This 
is an active principle obtained from the root 
of the common May-apple {podophyllitm 
peltahuii). The powdered root itself may 
be taken in doses of ten to twenty grains. 
Of podophyllin, the dose is but from one- 
sixth to one-half or three-fourths of a grain. 
It is a powerful, though slowly- acting cath- 
artic ; believed also to act more than most 
purgative medicines on the liver. 

Potassa (Potash). — Solution of potassa 
is sometimes given as a medicine by physi- 
cians. Caustic potassa (vegetable caustic) 
is the solid stick, which, with care, maybe 
used to destroy warts. More often, bicarbon- 
ate of potassium is employed as an antacid, 
in ten or twenty-grain doses ; and as an 
ingredient in effervescing draught (which 
see) . This bicarbonate is also the sal aeratus 
(gaseus salt) of the bakery ; as, like bicar- 
bonate of sodium, it gives off carbonic acid 
gas when an acid, such as tartaric acid, is 
added to it. 

Poultices. — These are used to warm and 
soften the skin, when 
applied to inflamed 
parts of the surface of 
the body ; particularly 
when a gathering (sup- 
puration, abscess) i s 
expected. Also, they 
often do good in cases 
of iiiternal inflamma- 
iion {pneumonia, for 
example) by favoring the return of the blood 
to the skin, and thus unloading the part 
troubled with excess of blood. 

Flaxseed, (linseed), bra?!, mush, slippery - 
elm bark, charcoal, chopped carj^ots, and lye, 




POULTICE, COVERED WITH 
GAUZE. 



THE FAMILY DOCTOR 



55 



are among the materials most needed for 
poultices. 

Flaxseed meal, mixed with hot water, 
makes a good, soft convenient poultice for 
common use in ' ' gatherings ' ' of different 
parts of the body. JVIix the meal well with 
enough hot water to make it hold together 
and spread easily, and yet not too soft to 
stay where it is put ; a poultice should never 
run. For use, it should be spread upon a 
piece of flannel or muslin laid on a hot plate 
or hot waiter ; something hot near the 
patient, so that it will be warm when 
applied. The edges of the rag should be 
turned over, to the width of about an inch, 
to keep the stuff in, and upon it may be 
laid a piece of thin and soft gauze or tarle- 
tan. The latter makes the poultice easier 
to remove, but is not otherwise necessary. 
A few drops of sweet oil (or lard oil) may 
with advantage be poured, or a little vasel- 
ine spread, upon the surface of a flaxseed 
poultice. When/)^^/>'^ is great, half a tea- 
spoonful to a teaspoonful of laudanum may 
be poured upon it. As soon as the poultice 
is put on the part, it should be covered with 
a piece of oiled silk, oiled paper, or thin 
rubber cloth, to prevent evaporation, and 
thus keep it moist. Without this, it will 
dry and become hard and cold in a little 
while. Bran will do as a substitute for 
flaxseed meal, when the latter cannot be 
obtained. 

Bread and vnish poultices are made and 
applied in the same way. One made with 
crumbs of moderately stale bread and hot 
water (better this always than milk, which 
may sour unpleasantly) is as soothing to the 
part as any poultice can be. Powder or 
slips Qii slippery -elm bark are also very soft, 
and perhaps more cooling to an irritated 
skill . 

A mush poultice (of Indian meal) is the 
warmest kind ; very suitable for application 
in internal inflammations, as pneumonia, 
pleurisy, dysentery, etc. It may be made by 
by using hot mush, prepared just as if it 
were to be eaten ; spread, applied, and cov- 
ered in the same way as a flaxseed poultice. 

In changing or renewing a poultice, be 
sure to have the fresh one warm, close by 
the patient, so that the part will not remain 
for a moment uncovered. Should it do so, 



the chill caused might more than undo all 
the good effected by the poultice. 

A chaj coal poultice is only suitable for a 
nasty, and especially a mortifying (gan- 
grenous), part suffering from disease or in- 
jur^. Finely powdered charcoal should 
be used ; two parts of it with one part of 
Indian mush. Warmth is not important 
for this kind of poultice unless the limb or 
other part affected is cold at the time. 
Such poultices need to be changed often. 
Yeast poultices are sometimes employed, 
but I am quite doubtful of their beneficial 
action . 

Lye (ley) poultices may be made by mix- 
ing common lye from ashes, or a druggist's 
solution of potassa, with flaxseed or Indian 
meal. They are not often used nowadays, 
being formerly applied to punctured and 
torn (lacerated) wounds, as a means of pre- 
venting lock-jaw (tetanus). Better, for this 
purpose, is laudanum, applied directly to 
the part. If a lye poultice is so used, lau- 
danum should be added to it. 

Pumpkin Seeds. — These have a de- 
served reputation, as capable of driving a 
tapeworm out of the bowels. For such use, 
an ounce (about two tablespoonfuls) of the 
fresh seeds should, after removal of their 
outer skin, be beaten, with a tablespoon ful 
of sugar, into a paste, then mixed in milk 
or water, and drunk, either at once or in 
two draughts half an hour apart. Such a 
dose should be taken after fasting for from 
twelve to twenty-four hours, and should be 
followed in three hours by a tablespoonfyl 
dose of castor-oil. 

Quassia.- A bitter wood which is a 
good, simple stomachic tonic, suitable for 
dyspepsia. It is best taken in the form of a 
tea. Half an ounce of it may be boiled for 
an hour or two in a pint of water. Dose, 
half a wineglassful, two or three times 
daily. 

Quinine. — What is commonly so called 
and used in medicine is the sulphate of 
quinia. The alkaloid quinia is the most 
valuable of several obtained from Peruvian 
bark ; that is, the bark of different species 
of cinchona tree. 

Quinine is a bitter tonic, but not a 
stomach tonic only ; it acts decidedly, also, 
on the nei-vous system. When this is 

519 



56 



THE FAMILY DOCTOR 



debilitated, it will do as much good as any 
medicine, unelss in cases where won or 
strychnia is suitable, to improve its tone. 
But the heroic value of quinine is in the 
treatment of malarial fevers ; that is, intcr- 
viittcnt^ remittent^ and paiiicwus (or con- 
gestive) fevers. All of these prevail most 
in the autumn, although considerably also 
in the spring of the year. All of them are 
characterized by periodicity ; that is, more 
or less regular spells, following each other at 
inter v^als or periods. Chills occur either 
once a day, or every other day, or on the 
first or fourth da3^s ; sometimes, only once 
in seven days. Each chill, also, is followed 
by a fever, and that by a sweat. Remittent 
fever does not go off during the interval, 
but only remits its violence ; hence its 
name. 

So marked is the power of Peruvian 
bark and its alkaloids, especially quinia, to 
stop chills, and to cure remittent fever, that it 
may be well called a specific remedy, even 
an antidote for them. 

Dose of quinine, as a simple tonic in 
cases of weakness, one or two grains every 
four hours, until from six to eight grains 
are taken daily. The form of pills is mcst 
convenient for this use ; one-grain or two- 
grain pills. For the cure of intermittent 
(chills, ague), more is needed ; from twelve 
to fifteen grains daily for about three days, 
and then lessening gradually, to ten, eight, 
and six grains a day, continuing the latter 
for two weeks. In pernicious intermittent, 
in the Southern States, yet larger doses are 
required. Remittent fever needs the knowl- 
edge and judgment of a physician to deal 
safely with it. 

Cinchonia (sulphate) agrees with some 
persons better than quinine. The latter, in 
doses amounting to over eight grains daily, 
makes many people's ears ring, or hum, or 
roar. Cinchonia hardly ever does this ; at 
least, in moderate doses. Quinidia and cin- 
chonidia also suit certain patients the best. 

The popular idea that quinine injures 

the health, especially when long taken, is 

entirely mistaken. If prescribed onl}^ in 

ordinary doses (not more than fifteen or 

twenty grains in twenty-four hours), it does 

no harm, and, in malarial cases, may often 

save life, as well as shorten the time of sick- 
520 



ness very much. In over-doses, it may 
cause tempoiary, or possibly permanent 
deafness. Extreme doses might even kill, 
by poisonous action on the brain ; but 
such amounts are never given by phy- 
sicians. I have known quinine to be taken, 
as much as from six to eight, or occasionally 
ten, grains daily, by a delicate person, for 
years together with good action as a tonic, 
and no disadvantage. 

Quinine may be taken in malarial cases, 
whether there h^ fever or not ; for example, 
in periodic attacks oi neuralgia. Other dis- 
eases, also, in certain localities, take on the 
periodic form : but for these we must refer 
to larger medical works. 

Rhatany. — This is the XQQ\.oi krameria, 
a South American shrub. It is astringent ; 
its tincture is the best preparation. Dose, a 
teaspoonful, in water. Used especially for 
diarrhoea. 

Rhubarb. — The root of an Asiatic and 
European plant, is a gentle purgative, with 




RHUBARB (rheum PALMATUM). 

also some tonic property, which makes it 
especially adapted to dyspeptic persons, and 
others disposed to constipation. Dose, ior 
such a use, from three to six or eight grains. 
Many people buy the root in pieces, as it 
comes in the shops, and cut off daily what, 
on trial, they find to suffice for them. Eess 
trouble attends the use of simple rhubarb 
pills ; one or more as may be necessary ; if 
only one, bedtime will be the best time to 
take it ; if two, one at night and one in the 
morning. 

Compou7id 7^hubarb pills contain also 
scatnmony 2.Vidi. aloes fboth strong cathartics). 



THE FAMILY DOCTOR 



57 



as well as myrrh. They are at least twice 
as active as simple rhubarb pills. 

Simple syrup of rhubarb is a very good 
opening medicine for infants. Dose, for a 
babe, about a teaspoonful. 

Spiced syrup of rhubarb is one of the 
often est useful of all domestic medicines. 
It contains, besides rhubarb, cloves, cinna- 
mon, nutmeg, alcohol, sugar and water. It 
is therefore aromatic and gently stimulant, 
as w^ell as promotive of action of the bowels. 
This last effect, that of a purgative, is so 
slight, that it is generally useful in correct- 
ing irregular intestinal secretion, and thus 
curing diarrha:a, if given at an early stage. 
It is also very relieving to colicky pain wdth 
diarrhoea ; and is an excellent ' ' vehicle ' ' 
with which to mix other medicines of nasty 
taste, as castor-oil ; or those which do not 
readily dissolve in pure water. 

The dose of spiced syrup of rhubarb is 
from a teaspoonful to a tablespoonful ; not 
as a purgative, for which effect the simple 
syrup of rhubarb is better ; but to corj-ect 
and relieve diarrhoea, especially when accom- 
panied w^iih pain, at an early stage. 

Rochelle Salts : Tartrate of sodium and 
potassium. A not very disagreeable, mod- 
erately active, purgative medicine ; one of 
the most convenient and suitable at the be- 
ginning of an inflammatory or febrile ill- 
ness ; such 2iS bronchitis , pneumonia, measles, 
scarlet fever, remittent fever , etc. Dose, from 
a teaspoonful to a tablespoonful, dissolved 
in a fourth or a third part of a tumblerful of 
water. 

Santonin. — One of the most effectual 
vermifuges; that is, medicines which either 
kill or drive out w^orms. It must be used 
with care, as excessive doses are violent in 
their action ; w^e may say poisonous. For 
lumbidcord worms, the commonest kind, one 
grain w^ill be a dose for an adult ; a quarter 
of a grain, or less for a child. For seat- 
worms (^ those small ones which inhabit the 
lower bow^el; and cause anno3nng itching of 
the aniis or outlet) suppositories of santonin 
are the best remedy. These are made of 
cocoa butter, with two or three grains of 
santonin in each ; one being inserted into the 
bowel at bedtime. 

Sassafras Pith. — A very soft material, 
which gives a soothing (demulcent) prop- 



erty to water in which it is placed. It is 
often used in this way for inflammation of 
the eyes. 

Seidlitz Powders. — Made by mixing bi- 
carbonate of sodium, and tartrate of potas- 
sium and sodium (rochelle salt), in powder 
together, for one paper. For another paper, 
tartaric acid is put up, in proportionate 
quantit}^ When administered, each powder 
is dissolved in water, and the two solutions 
are poured together. It is a mild but 
prompt effervescing purgative, much in use 
before the invention of the effervescing solu- 
tion of citrate of magnesium. Each saline 
powder contains forty grains of bicarbonate 
of sodium (soda) and two drachms of Ro- 
chelle salt. Each acid powder consists of 
thirt^^-five grains of tartaric acid. 

Senna. — The leaves of an Eastern plant ; 
an active purgative, with a disposition to 
give some griping pain in its operation. 
This may be prevented by adding fennel 
seed {an aromatic^ or oil of fennel to it 
when given. 

Fluid extract of senna is a neat and not 
very unpleasant preparation ; with a drop of 
oil of fennel to each ounce, it is a very good 
laxative for infants or older children. Fluid 
extract of spigelia and senna has been men- 
tioned already. 

SIippery=Elm Bark has a demulcent 
property which makes it soothing to an in- 
flamed or irritated part of the body ; in ery- 
sipelas, for example. It is rather heavy to 
the stomach for internal use to advantage. 

Soap. — Castile soap is the kind preferred 
when nicety is particularly desired. This is 
used by some people to clean their teeth. It 
is an ingredient, also, in some purgative 
pills, and is commonly employed for laxa- 
tive suppositories, and to make warm suds 
for opening injections. 

A lather of soap, made as for shaving, 
and applied with a shaving-brush, is one of 
the most relieving applications for itching ; 
for example, in poison-vine eruption, or 
other affections of the skin. 

Soap Liniment. — Camphorated tincture 
of soap. An excellent bathing material, so- 
called ; that is, for rubbing a part, to warm 
and stimulate the movement of blood at and 
near the surface. It is good for sore-throat, 
sprains, etc., in this wav. 

521 



58 



THE FAAIIL V DOCTOR 



Soda, — Bicarbonate of sodium is the 
chemical name of the article which is used. 
in baking and washing, as well as in medi- 
cine. It is an excellent and not disagree- 
able antacid, relieving sourness of stomach, 
and often nausea (sickness of stomach) bet- 
ter than anything else. For such a use it 
may be taken, in small quantities. What 
would cover a little finger nail, if it would 
hold it — a piJich we may say — is an ordinary 
antacid dose, although twice as much may 
be taken for a single time. It is often pre- 
scribed by physicians for gravel. 

Soda water, or mineral water, has no 
soda in it, but is made by forcing into com- 
mon water carbonic acid gas, given off by 
the bicarbonate of sodium in solution , upon 
the addition of an acid to it, as sulphuric or 
chlorohydric acid. 

5pice=Plasters. — When a child's stom- 
ach is sick, or it is obstinately colicky, one 
of the most helpful things is a spice-plaster. 
Take of ginger, cinnamon, and cloves, all 
powdered, each one or two teaspoonfuls ; 
of wheat flour, the same amount. Mix all 
up together on a hot plate, with enough 
whiskey or brandy to make a pasty mass. 
Spread this (not too thickly, on account of 
its weight) on a piece of thin flannel, with 
the edges turned in over it all round . When 
applied to the abdomen (it had better be 
large enough to cover the whole belly), it 
should have laid over it a piece of oiled 
silk, to prevent evaporation. Then it can 
stay on several hours, and, when dry, may 
be freshened up again by adding a litle more 
brandy or whiskey. 

Like the spice-plaster in action, is the 
application of a piece of flannel wet with 
esseiice of ginger, and covered with oiled 
silk. This will be son].ewhat more irritating 
to the skin of young and delicate children 
than the spice-plaster. 

Squills, — The bulb of an onion-like 
plant, of which the syj'up is most used. It 
is an excellent cough-medicine (expecto- 
rant) ; rather less loosening than ipecac, 
and therefore suited to a later stage in a 
bronchial attack. Dose, from a half- tea - 
spoonful to a teaspoonful. This syrup 
should be in every medicine-chest. 

In pill, squill is often given as a diuretic 
522 



(increasing the flow of urine). Dose for 
this use, one or two grains, three times 
daily. 

Staphysagria. — Stavesacre. A drug 
used in powder as an effective parasiticide ; 
especially to destroy the eggs or ' ' nits ' ' of 
lice. 

Sulphide of Calcium, in quarter-grain 
doses or less, has the confidence of many 
physicians as a remedy for boils, when one 
boil keeps following another. A fresh- 
made solution, of one grain in a pint of 
water will answer ; two teaspoonfuls being 
taken every hour or two for a few days at a 
time. Snlphite of sodium, in doses of from 
five to fifteen grains, does good in some 
cases of indigestion , and perhaps in some of 
boils or carbuncles. 

Sulphur. — This is a mild and good 
laxative; particularly suitable for piles, and 
for those persons who are often troubled 
with colic. Dose, a teaspoonful ; in mo- 
lasses or milk. In recent cases of skin-dis- 
ease, it is often given with an equal quantity 
of cream of tartar. 

Exteryially , sulphur is the specific rem- 
edy for itch ; not the only one, but the most 
convenient and frequently used. It is ap- 
plied in the form of ointment, rubbed well 
into the seat of the eruption, where it kills 
the acarus or itch-mite, which keeps up the 
disease. 

Sulphur, when burned, gives off fumes 
of s2tlphurous acid, which is a potent disin- 
fectant. A pound or two of it burned in a 
large room (with all the people out of it, of 
course, as the gas cannot be breathed), 
with the doors and windows closed for two 
or three hours, will do more to purify it of 
any contagion or infection than anything 
else that can be done. 

Sulphuric acid, in its pure state, is not 
used in medicine. Arom-atic sulphuric acid 
is the elixir of vitriol. This is a good ap- 
petizer in ten- or twelve-drop doses, in 
water. It is also sometimes given for 
diarrhoea ; and has some reputation as one 
of the remedies for epidemic cholera. A 
drink made of it is recommended to workers 
in lead or lead paint, to prevent the poison- 
ous action of that metal ; as the sulphate of 
lead (compound of lead with sulphuric acid) 



THE FAMILY DOCTOR 



59 



is insoluble m water, and without much if 
any poisonous influence upon thebod}^. 

Suppositories are small, soft solids, 
made for introduction into the lower bowel. 
Brown soap is sometimes so used instead of 
an opening injection (enema). A piece of 
it or of castile soap ma}^ be cut of about the 
size and shape of the last joint of the little 
finger, and dipped in oil (castor-oil or sweet- 
oil) for easy introduction. It must be 
pressed upwards gently until fully within 
the bowel, and retained for a little while b}^ 
the contraction of the muscle at the outlet 
{sphincter ani muscle of anatomists). 

Cocoa Butter is a very common and con- 
venient material for suppositories, with 
w^hich are mixed medicinal agents so to be 
used. Opium may be emploj^ed, the dose 
being twice as large as when taken by the 
mouth. A suppository may therefore con- 
tain two grains of opium. Santonin sup- 
positories (with three grains of this drug in 
each) may be used with great advantage for 
seat-worms. 

Tannin or Tannic Acid. — This is the 
astringent principle of oak bark, of nut 
galls, and of many other vegetable materi- 
als. Its presence in tea-leaves accounts for 
iron spoons being blackened when left in 
tea. Catechu and other vegetable astring- 
ent medicines contain tannic acid, some of 
them also the very similar gallic acid. 

Tannin is often given as a medicine 
in pill for diarrhua and for hemorrhages. 
A good astringent pill is made with three 
grains of tannin and a little opium, from 
one-twelfth to one-half a grain of the latter, 
according to the case. 

Tannin is also frequently made part of 
an astringent gargle, particularly in rather 
<:/zr6';^/<: (prolonged) cases of sore throat. 

Tar. — An old-time remedy for chronic 
bronchial trouble ; especially likely to do 
good by inhalation. A tin cup containing 
tar may be kept over a slow flame, in the 
room with the invalid, so as to give off tar 
vapor into the air. A goc d way is to have 
the cup of tar in a vessel of hot water ; the 
heat acting upon the water, so that it never 
heats the tar so much as to decompose it. 
Or it may be used with a simple inhaler. 
(See Inhalation). 



Tar Ointment is a valuable preparation 
in some skin diseases. It will generally cure 
ri)igzi'orm. For this purpose, it should be 
rubbed gently but thoroughly over the ring- 
worm at night (the part being, if practic- 
able, then covered with a soft rag, over 
which is oiled silk), and cleaned off care- 
fully with warm water and castile soap in 
the morning. 

Taraxacum. — Everybod}^ knows the dan- 
delion plant. Taraxacum dens Iconis is its 
botanical name. The leaves are liked by 
some people as a kind of ' ' greens ' ' for the 
table. The root has long been known, 
when chewed or drunk in the form of a tea, 
to act upon the kidneys, increasing the flow 
of water. Besides this diuretic action, it 
appears also to aid in relieving torpor of the 
liver. 

Extract of taraxacum is the most con- 
venient preparation. In ten- or twent}^- 
grain does it may be taken by those who 
have symptoms threatening bilious colic, or 
who, from nausea, dizziness, a bitter taste, 
and yellow ej^es and tongue, appear to suf- 
fer from imperfect removal of bile from the 
system. It is thus a mild and safe assistant 
to, or perhaps substitute for, blue mass. 

Tarrant's Powders. — A moderately 
active and not unpleasant cooling purgative. 
Dose, from a teaspoonful to a tablespoonful, 
according to the amount of effect desired. 

Tartar Emetic. — A very harsh drug in 
its effects upon the human body, unless it 
be given in very small doses. Other emetics 
are alwaj^s to be preferred when vomiting is 
to be produced. Its greatest value is in 
small doses as a sedative and expectorant in 
highly inflammatory cases of pneumonia or 
acute bronchitis. From one-sixteenth to 
one-fourth of a grain for an adult will be 
enough, every two or three hours. For 
children, tartar emetic is too prostrating to 
be used unless for quite exceptional reasons. 
Coxe's hive syrup, formerly a common 
medicine for croup, should be excluded 
from the family medicine-chest, on account 
of its containing tartar emetic. Aiitimonial 
icine is open to the same objection ; icinc 
of ipecac, is similar in effect, but much 
safer. 

Tartar emetic ointment is occasionally 
employed as a powerful counter-irritant, 

523 



6o 



THE FAMILY DOCTOR 



applied to the chest or spine . It causes a sore 
pustular eruption, more severe even than that 
made by croton oil used in the same way. 

Turpentine, Oil or Spirit of. — Used 
occasionally by physicians as a medicine 
internally, in ten-drop doses, in typhoid 
fever (as an alternative to the diseased 
bowel) and in c/wonic rhciunatism ; in larger 
quantities, even a teaspoonful or more, in 
cases of tapewoi'iii, and as an antidote for 
phosphorus poisoning . Oil of turpentine is 
very heating, and had better not be taken 
internally without medical advice. 

Exte^nially , it is a good warming appli- 
cation (half and half with sweet oil, if the 
skin of the patient be delicate) for soi-e 
throaty pain in the side or back, etc. It may 
cause some soreness and a slight eruption, 
which, however, will soon pass away. 

Valerian. — The root of an herb native to 
the Old World, of which the tincture and 
pinid extract are most used. It is a mild 
nervous stimulant and antispasmodic (com- 
posing agent). In hysterical ca.SQS, and in 
some cases of delirium tremens, it is very 
serviceable. Dose of the tincture, a teaspoon- 
ful ; of the fluid extract, the same ; either 
being diluted with water when taken. 

Valerianate or Ammonia is often given, 
in the form of an elixir, in teaspoonful 
doses, to promote sleep in cases of restless- 
ness at night. Valerianate of zinc is a 
nerve-tonic ; sometimes prescribed by phy- 
sicians, in one-grain doses, for epilepsy. 

Vichy Water. — An alkaline (antacid) 
mineral water of France, more agreeable be- 
cause of its containing some free carbonic 
acid gas. It is recommended for dyspepsia 
with sour stomach; for gravel, and for go?it ; 
especially when the last named affects the 
stomach and digestion. Vi^hy lozenges are 
sold by apothecaries, being intended to imi- 
tate vichy water when dissolved. They are 
often found serviceable to persons subject to 
sourness of stomach after eating. 

Warner's Cordial. — Tincture of Rhubarb 
and Senna this is, by composition. It is a 
warming, stimulating laxative to the bowels ; 
good in gouty cases, and many others. Dose, 
one or two teaspoonfuls, in water. 

Watermelon=Seed Tea is an old remedy 
for dropsy. It is a diuretic, of considerable 
power, and quite safe, if it does not always 
524 



cure. A couple of tablespoonfuls of the 
seeds may be infused in a pint of hot water, 
and left covered for an hour or two. It is 
least disagreeable when taken cold ; dose, a 
wineglass ful (or less, if the stomach be 
weak) three or four times a day. 

Wild Cherry Bark. — One of our native 
American medicines, of real value. Like the 
fruit and leaves of the wild cherry tree, and 
like peach leaves and fruit-stones, this bark 
contains principles which, when water is 
added, make a small quantity of Prussic 
(Cyanohydric or Hydrocyanic) Acid. This 
is a decided sedative to the blood-circulation, 
while wild cherry bark has also somewhat 
of the tonic property which is more largely 
possessed by the vegetable bitters. It is, 
'OcLQ.r^for^, 2i sedative tonic. It is adapted to 
cases of bro?ichial infiammation, especially 
in rather feeble persons. I have known it 
to do good even in consumption of the lungs. 
A cold infusion (tea) may be made by soak- 
ing pieces of the bark in cold water over 
night. This may be drunk freely, so long 
as the stomach is not oppressed by it. But 
more convenient are the syrup and fluid 
extract of wild cherry bark. The syrup is 
an excellent cough-medicine, at any stage 
of a cough, having a particularly soothing 
and quieting influence upon the air-passages. 
It may be taken at first with syrup of ipecac. , 
to loosen the cough ; then with syrup of 
squills, to hasten the cure ; and afterward, 
if need be, when it is well loosened and yet 
troublesome, with a little paregoric also. 
Dose, a teaspoonful. Much more at a time 
will sicken some persons. 

Wistar's Lozenges. These are made of 
liquorice, gum-arabic, sugar, oil of anise, 
and a little opium. They are very quieting 
to a cough, but, as opium tends to check 
expectoration, they are not suitable for the 
early, tight stage ; their time is when cough 
is loosened thoroughly, but is annoying and 
interferes with sleep at night. From one to 
four lozenges may be dissolved slowly in the 
mouth in the course of a night if required. 

Many more drugs might be here named, 
and their properties and uses described. But 
I think it best to confine our attention to 
those best tried and known to the medical 
profession. Others may be read about in 
medical works. 



6i 

DOSES OF PRINCIPAL MEDICINES 

Acetate of Ammonium Solution i Tablespoonful. 

Aromatic Spirit of Ammonia lo to 30 Drops. 

Assafoetida, in Pill 3 to 5 Grains. 

Assafoetida, Milk Teaspoonful to Tablespoonful. 

Blue Pill ^ Grain to 3 Grains. 

Bromide of Potassium or Sodium .... 5 to 20 Grains. 

Cajuput Oil 4 to 8 Drops. 

Calomel j\ Grain to 2 or 3 Grains. 

Camphor, Spirit 10 to 30 Drops. 

Camphor Water Teaspoonful to Tablespoonful. 

Cardamom, Compound Tincture i Teaspoonful. 

Castor-Oil Teaspoonful to Tablespoonful. 

Catechu, Tincture Half-Teaspoonful to Tablespoonful. 

Cathartic Pills, Compound i Pill. 

Chalk Mixture Teaspoonful to Tablespoonful. 

Chloral Hydrate 5 to 30 Grains. 

Chlorate of Potassium 5 to 20 Grains. 

Chloride of Ammonium (Muriate of 

Ammonia J 5 to 20 Grains. 

Chloroform, intejnially 5 to 50 Drops. 

Cinchona, Sulphate 2 to 3 Grains. 

Citrate of Magnesia, Solution i or 2 Wineglassfuls. 

Citrate of Magnesia, Granulated Teaspoonful to Tablespoonful. 

Cod-Liver Oil i Tablespoonful. 

Colchicum, Wine of Root 10 to 20 drops. 

Cream of Tartar Teaspoonful to Tablespoonful. 

Creasote - i Drop. 

Croton Oil, internally ^ Drop. 

Digitalis, Tincture . 10 to 15 Drops. 

Dover's Powders 10 Grains, at nig^ht. 



'&' 



Elaterium -i\- of a Grain. 

Elixir of Vitriol 10 to 15 Drops. 

Elixir Proprietatis i or 2 Teaspoonfuls. 

Epsom Salts Teaspoonful to Tablespoonful. 

Ergot, Wine of Half-Teaspoonful to 2 Teaspoonfuls. 

Gentian, Compound Tincture . . . . i or 2 Teaspoonfuls. 

Ginger, Essence of 10 to 30 Drops. 

Glycerin, internally i or 2 Teaspoonfuls. 

Hoffman's Anodyne i or 2 Teaspoonfuls. 

Hops, Tincture of i or 2 Teaspoonfuls. 

Hunyadi Janos Water i Wineglassful. 

Huxham's Tincture r Teaspoonful. 

Iodide of Potassium 5 to 10 Grains. 

Iodine, Lugols Solution 10 to 15 Drops. 

525 



62 THE FAMIL Y DOCTOR 

Iodoform, internally i Grain. 

Ipecacuanha, Syrup or Wine lo Drops to i Teaspoonful. 

Iron, Pill of Carbonate (Vallet's) .... 3 to 5 Grains. 

Iron, Tincture of Chloride 10 to 20 Drops. 

Jalap 5 to 10 Grains. 

Lactucarium, S^'^rup i or 2 Teaspoonfuls. 

Laudanum • • 10 to 30 Drops. 

Lavender, Compound Spirit i or 2 Teaspoonfuls. 

Lime water Dessertspoonful to TablespoonfuL 

Lobelia, Tincture . 20 Drops to a Teaspoonful. 

Lupulin, Tincture of i or 2 Teaspoonfuls. 

Magnesia, Calcined .......... i Teaspoonful. 

Morphia, Magendie's Solution 4 or 5 Drops. 

Morphia, Solution i Teaspoonful. 

Musk 3 to 5 Grains. 

Nux Vomica, Extract % ^o % Grain. 

Nux Vomica, Tincture _ 10 to 20 Drops. 

Opium I Grain. 

Paregoric i Teaspoonful. 

Peppermint, Essence . i to 10 Drops. 

Permanganate of Potassium, i7iternally . . i or 2 Grains. 

Pink Root, Fluid Extract ....... i Teaspoonful. 

Pink Root and Senna, Extract i Teaspoonful. 

Podophyllin _. . . . ^ Grain. 

Piillna Water i TablespoonfuL 

Quinine i or 2 Grains. 

Rochelle Salt Teaspoonful to TablespoonfuL 

Rhubarb, in Pill 3 to 5 Grains. 

Rhubarb, Simple Syrup . • Teaspoonful to TablespoonfuL 

Rhubarb, Spiced Syrup Teaspoonful to TablespoonfuL 

Santonin i to 3 Grains. 

Senna, Fluid Extract 1 • • • Teaspoonful to TablespoonfuL 

Soda, Bicarbonate 2 to 20 Grains. 

Squills, Syrup Half Teaspoonful to TeaspoonfuL 

Tannic Acid 3 Grains. 

Taraxacum, Extract 10 to 20 Grains. 

Tarrant's Powders Teaspoonful to TablespoonfuL 

Veratrum Viride, Tincture 3 to 6 Drops. 

Warner's Cordial i or 2 Teaspoonfuls. 

Wild Cherry Bark. Syrup i Teaspoonful. 

Wild Cherry Bark, Fluid Extract .... i TeaspoonfuL 
526 



THE FAMIL Y DOCTOR 



63 



The doses here given are intended, as a 
rule for adults. 

AlS a guide for the giving of medicines to 
patients in general we append the following : 

Table of Proportionate Doses. 

Age, years 80 65 50 25-40 20 16 12 8 5 2 

Doses . . . % H Vi ^ Vs H % 'A Y^ 'A 

Age, months 12621 

Doses 1-5 1-8 I- 15 1-24 

Largest Safe Doses of Poisonous Drugs. 

Every person should know the largest doses, 
which is safe to take, of active medicines. The 
following table shows the largest doses admissible, 
in grammes, and also the equivalent i a grains for 
solids, and in minims for liquids. The doses are 
expressed in fractions, thus: 1-13, 1-64, meaning 
one-thirteenth, one-sixty-fourth. In non- profes- 
sional hands it is the safest plan to strictly observe 
the rule of never giving the maximum dose of any 
medicine : 

Medicines. Grammes. Grains. 

Arsenious Acid 005 1-13 

Acid, Carbolic 05 }( 

" Hydrocyanic 06 i 

Aconita 0041 -16 

Aconite Root 15 2^ 

Arsenic, Iodide 025 ^ 

Atropia 001 1-64 

Atropia Sulph 001 1-64 

Barium, Chlor 12 1-64 



Belladonna, Herb 2 

Root I 

Codia 05 

Conia 001 

Digitalis .3 

Ext Aconite I^eaves i 

" " Root ....... .025 

" Belladonna i 

" Cannabis Indica i 

" Conium .18 

" Digitalis 2 

" Nux Vomica, Ale 05 

Ext. Opium I 

" Stramon, Seed 05 

Fowler's Solution . -4 

Lead, Sugar of 06 

Mercury, Corrosive Chlor . . . .03 

" Red Iodide 03 

Morphia and its Salts 03 

Nitrate Silver 03 

Oil, Croton 06 

Opium 15 

Phosphorus 015 

Potassa, Arsenite 005 

" Cyanide 03 

Santonine i 

Soda, Arsenite 005 

Strychnia and Salts 01 

Tartar Emetic 2 

Veratria 005 

Veratrum Viride 3 

Zinc, Chloride 015 

" Valeriaiite 06 




o 

i^ 

Va 

1-64 

4^ 

^A 

H 

lA 

^A 

3 

^A 

min, 
9-10 
9-20 
9-20 
9-20 
9-20 
9 10 

2-9 

9-20 

^A 

1-13 

1-6 

3 

I-I3 

4^ 

2-9 
9-10 



MHUUINI-: rilEST. 



For the fledicine Chest. 

The following household remedies are 
suggested for the family medicine chest : 

Castor-Oil, Essence of Ginger, vSpiccd vSyrup of 
Rhubarb, Simple Syrup of Rhubarb, Camphor- 
water, Lime-water, Cinnamon-water, Paregoric, 
Spirits of Camphor, Spirits of Hart-^horn, Lauda- 



num, Syrup of Ipecacuanha, Syrup of Squills, 
Sweet Spirits of Nitre, Hoffmann's Anodyne, Chalk 
Mixture Powder, Compound Spirits of Lavender, 
Anodyne Carminative (Cholera Mixture,) Tincture 
of Arnica, Soap Liniment, I^sscnce of Peppermint, 
Spirits of Turpentine, Collodion, Aromatic Spirits 
of Ammonia, Tincture of Capsicum, Aromatic 
Sulphuric Acid, Wine of Colchicum, Glycerine. 

527 



64 



NURSING AND CARE OF THE SICK 



In many kinds of illness, especially con- 
tinued fevers, and other attacks attended by 
great debility, good nursing is well known 
to be as important as good doctoring. A 
careful physician will direct not only the 
medicines of the patient, but also his food, 
and all other matters concerning him— as 
his covering, changes of clothing, air in his 
room, etc. But the carrying out of such 
directions must be left to those immediately 
in charge of the sick person from hour to 
hour ; and questions will occur in the doc- 
tor's absence, sometimes of much import- 
ance, which those who nurse the patient 
must answer and act upon at the moment, 
from their own knowledge. Moreover, the 
manner' of doing things in the care of a sick 
person makes an immense difference in his 
comfort. In critical cases it may even de- 
cide between recovery and death. 

Qualities of a Qood Nurse. 

What are the qualities that make a good 
nurse? They are kindness, good common 
sense, carefulness, quietness, neatness, han- 
diness, cheerfulness. 

Kind a nurse must be, or mere profes- 
sional skill and obligation will fail to effect 
all that is needed for the best welfare of a 
patient. Sympathy is worth much to a 
sufferer. Patience is often called for in at- 
tendance upon the sick, and selfish people 
do not have a large stock of this, which can 
not be bought with money ; ,it must come 
from love, or, at least, from genuine kindness 
of heart. 

Common sense, that is, intelligence such 
as most people, not particularly deficient, 
possess, will enable any one to learn what is 
necessary in nursing, and to do it respect- 
ably, at least. 

Carefulness is indispensable. One who 
will give a dose of medicine without look- 
ing at the label on the bottle ; or will 
spill out twenty drops when ten were 
ordered ; or will upset a breakfast tray on 
the bed ; or leave a vessel under the bed for 
hours uncovered ; or oversleep when the pat- 
ient should have food or medicine, or let the 
fire go out ; such an one is entirely unfit to 
have charge of a sick person. 

528 



Exactness in cai'-rying ont the orders of 
the physician is the first duty of a nurse. 
The doctor is responsible for the treatment 
of the case, and the patient and family are 
responsible for the choice of the doctor. 
The nurse, whether man or woman, who 
thinks he or she "knows better than the 
doctor," is a very dangerous and unsuitable 
person to have about the house. 

Sleeping heavily is a weakness from 
which some suffer when in care of ill pat- 
ients at night. It is a good thing to learn to 
wake with a sound or a touch. By fixing it 
strongly on the mind, most people can do 
this. A break-down may come, just at a 
critical moment, then the family is left under 
a calamity which might have been prevented 
by proper consideration from the start. 

Watchfuhiess in everything is the duty 
of a nurse. Without it, a patient may get 
out of bed in a delirium , and perhaps fall 
down stairs or out of the window. Or, the 
clothing may be thrown off, and a deadly 
chill will follow. In a thousand things the 
life of the sufferer may be in the hands of 
the nurse, as the safety of the passengers 
and cargo of a ship is in that of the pilot at 
the helm. 

When many doses of medicine or por- 
tions of food have to be given through the 
day and night, it is best that the times and 
quantities shall be written down^ instead of 
trusting to memory. And then, a mark of 
record of some kind being made when each 
thing is given makes ready a report of the 
treatment forthedoctortosee when he comes. 

Oicietness is very necessary in the sick- 
room. Stamping around in heavy or creak- 
ing shoes, talking loud, swinging in a rock- 
ing-chair, slamming doors or windows, or 
even much rustling of garments; all noises 
are utterly inadmissible and injurious. Yet 
whispering , and creeping on tiptoe in sight 
of the patient, are about as bad, because 
they attract his attention unpleasantly, and 
that is always to be avoided. 

Never ask a patient whether he would 
"like to eat or drink" such-and-such a 
thing. Prepare and bring, under the di- 
rections of the doctor, what will be best and 
most likely to be taken, and offer it quietly. 



THE FAMIL Y DOCTOR 



6=; 



If not taken in a little while, remove it out 
of sight. Keep no food or medicine in sight 
of a sick person. 

Neatness is a very similar quality to 
quietness. Nothing should be allowed to 
be slovenly, much less dirty around a sick 
person. Yet " fuss" and much movement 
in clearing up are to be avoided. A wet 
cloth will be better than a brush or broom 
in cleaning furniture and carpet. 

Handiness is an excellent quality in 
doing all sorts of things, in the sick-room, 
as well as everywhere else. While it is not 
absolutely indispensable, its opposite, clum- 
siness or awkwardness, may cause much 
discomfort. I have known one or two men 
who, in a surgical ward of a hospital, could 
hardly go near to a patient without some- 
how hurting him. 

Cheerfulness is an excellent attribute in 
the sick-room. It is as pleasant as sunshine, 
and wholesome like it, without any of its 
glare. A long face or a whining voice 
should never enter where there is suffering 
enough already. Let every one endeavor to 
make the best of all things, and the most of 
hope. When there is doubt, leaning toward 
the brighter side is well ; as the proverb 
says, '' while there is life there is hope," 

Speaking of a patient's symptoms in his 
presence (unless when needful questions have 
to be asked) is to be avoided. Also, there 
must be no discussion or mention there of 
other people's illnesses or deaths. Much 
talking of any kind is out of place in the 
sick-chamber ; it interferes with that rest of 
brain which, in all kinds of illness, is im- 
portant. 

The Sick=Room. 

When it is possible to choose, the 
patient's room should be on the sunny side of 
the house, and on the second floor. It should 
be one of the largest in the house. If a room 
is necessarily small, more contrivance wall 
be required to meet all the conditions 
wanted in the care of an ill person. 

Plenty of large windows are desirable in 
a sick-room. Should there unfortunately 
be only one window, it will be almost im- 
possible to air the room properly, unless 
there be an open transom over the door, or 
the door be left open most of the time. 
34 



When two rooms communicate, one of them 
may with advantage be given up to the 
patient, and the other to the nurse and to 
various appliances, wdiicli may thus be kept 
out of the sick one's sight. 

There should be little furniture in the 
sick-room. A few chairs and tables will 
sufi&ce, one being a bedside table for frequent 
use. A bed-chair (night-chair) or portable 
earth-closet wdll be very serviceable for a 
person who is strong enough to ^et or be 
helped out of bed. No carpet should be on 
the floor, except movable pieces or rugs, 
placed where they are needed for warmth to 
the feet and to prevent noise in moving 
about. 

No bed-curtains should be allowed ; nor 
heavy window-curtains. Good blinds or 
shades are needful to regulate the admission 
or exclusion of light. 

Warmth. 

A sick-room should, generally, be kept 
at a temperature betwen 68° and 70° Fahr. 
In a few exceptional cases, physicians may 
wish to have a room much warmer, at par- 
ticular times. When fuel is scarce, and the 
room is small, it will be best to secure good 
air to breathe, even at the loss of some de- 
grees of temperature in the room, this being 
made up by sufficient covering for the 
patient. But, in most instances, air ma}^ 
be, with care, kept pure and sufficiently 
warm at the same time. 

The best kind of fire for a sick-room is 
an open wood fire in the chimney-place. 
Next to that is an open coal-grate, with a 
good draught to secure it from escape of gas. 
If only a stove can be had, a wood-burning 
stove should be preferred. With a stove 
which burns coal, the greatest care will be 
necessary to prevent coal gas from getting 
out into the room, and also to keep the air 
moist enough by having water in a pan 
always upon the stove. 

Furnace-heated air is objectionable as a 
dependence in a sick-room, although very 
well to have within reach to supplement an 
open fire. The warmth of most furnaces is 
variable and uncertain ; some of them allow 
gas to get into their air-chambers, and 
so to pass through the house ; and, at the 
best, they require special pains to provide 

529 



66 



THE FAMILY DOCTOR 



ventilation, which the heater itself does not 
furnish. 

For the body of a sick patient to be kept 
warm enough to be comfortable, is one of 
the quite indispensable things. It should 
be ascertained from time to time, especially 
about the feet. Blankets and quilts will 
not always insure warmth ; they only pro- 
tect it when the body has it of itself. When- 
ever a sick pe7'S07i' s feet are cold^ something 
warvi shonld be at once pnt to them. A 
heated fire stone, or a common brick, or a 
bottle, or pan of hot water, or a bag of hot 
salt, will do. Only never let your patient be 
chilled, for a single minute, when it can be 
helped. 

Light. 

While the sunny side of the house is the 
best, and sunlight should be admitted (with 
few exceptions only) every day into the 
room, the sick person's eyes should not be 
exposed to a direct glare. The bed may be 
so turned that the window is out of the pa- 
tient's sight ; or, if this cannot be, a screen 
of some kind should be so placed as to shield 
his eyes from it. At times, when sleep is 
desirable, the light should be almost all shut 
out. At night, no flame of a lamp, candle, 
or gas-burner should be exposed to the pa- 
tient's view. Either should be shaded, or 
otherwise concealed. A gas-burner may, of 
course, be turned down ; and, besides, a 
movable tin burner-shade attached to it is a 
great convenience. Some persons, even 
when well, cannot sleep with the flame of 
ever so low-turned a gas-burner in their 
sight. It is not safe, moreover, to turn a 
gas-burner very low. A change of pressure 
at the source of supply may put out the 
light, and allow a leakage of gas, dangerous 
to any one sleeping in the room. 

Air. 

In the sick-room the things to be done 
are, to have the air changed constantly, and 
at the same time to prevent direct draughts 
upon the patient's bed. If there are several 
windows, all but the one nearest the bed 
may be open a little at top and a little at 
bottom ; more or less according to the 
weather. In warm weather, of course, 
everything may be opened wide all the time. 
530 



With only one window in a room, as 
already said, there ought to be another out- 
let for air, such as a transom over a door ; 
or, in the absence of this, the door itself may 
be left open. This will require attention to 
the air of the room, or passage, communi- 
cating by that door with the room. If the 
air of the house is foul, that will hurt the 
condition of the sick-room, when the door 
of the latter is left open. Yet, somehow, 
both an inlet and an outlet are needed, to 
change the air of the room. 

In very cold weather, when it is impos- 
sible safely to have (as is always best) a 
constant and considerable movement of air 
through the room, the next best thing will 
be to have chosen ti77ies of airing it thor- 
oughly. Cover the patient with extra 
blankets or coverlids, protecting even the 
head and face for the time ; and then open 
the window or windows and doors wide/^r 
a few 7ni7iutes. Upon closing them, see that 
the patient keeps his extra cover until the 
room is warm enough again. 

The Sick=Bed. 

Select a wide and rather low bedstead, 
for ease in getting in and out ; a wire bed- 
bottom ; next best to it, one on good springs, 
with a thick but soft mattress. No curtains 
should be placed around the bed, since they 
check the free and abundant supply of air 
to the patient. 

Pillows should be of full size, and as soft 
as possible. Extra little pillows are often 
useful, to put in spaces, in propping a patient 
up, to relieve some particular pressure. A 
sheet, as a rule, not a blanket, should be 
next to the body. The blanket first is only 
proper when the patient is very hard to keep 
warm, or when one quite ill is lifted into 
and out of a bath. A down quilt is the 
nicest top-piece ; its lightness is a great 
advantage. Some patients can hardly bear 
the pressure of the bedclothes. Over an 
inflamed or injured limb, it is often neces- 
sary to put a support to keep them ofi". 
This may be made by breaking a barrel- 
hoop in two, and placing the pieces across 
each other (fastened at the middle for steadi- 
ness) under the clothes. 

Changiiig the bedclothes requires care, 
but it ought to be done often. When there 



THE FAMILY DOCTOR 



67 




is likely to be anything to soil the bed, a 
large piece of rubber-cloth or oil-cloth 
should be put upon the mattress, beneath 
the under sheet. In cases of labor, a second 
rubber-cloth or oil-cloth had'better be placed 
upon the lower sheet, and another sheet 

over it, so that the 
latter and the upper 
rubber-cloth may be 
removed, leaving the 
bed still protected. 

Sheets, especially, 
ought to be changed 
often. When practi- 
cable, once in twenty- 
four hours will be 
desirable in a 
severe illness. 
To make the 
change, warm a 
sheet thoroughly 
(beine: sure first 
ifeMiil that It IS enth^ely 
m^&m dry ; a d a m p 
h e e t may be 
eadly) , and fold 
i t lengthwise. 
Then fold, also 
lengthwise, one 
side of the under- 
sheet on the 
bed, up against the patient's side. Push 
the fresh- warmed sheet along near him, and 
have some one to lift, first his head and 
shoulders, and afterwards his legs and feet. 
Then, while he is lifted, press the soiled 
sheet from under and bej^ond him, and roll 
out the fresh one (half of it) to take its 
place. It will then be easy to draw it smooth. 
To change the upper sheet, the fresh one, 
being first warmed, may be rolled either in 
its width or in its length, and passed unde?' 
the sheet already over the patient's bod}^ 
into its place, without disturbing him at all. 
It requires two persons, one on each side of 
the bed, to do this well. 

Bedsores are very troublesome occa- 
sional results of continued pressure, while 
one is lying long in bed ; they are especi- 
ally apt to occur in very thin and weak 
persons. Most of all they are liable to hap- 
pen when, from an injury or serious disease 
of some part, the patient cannot change his 




AIR- OR WATER CUSHIONS. 



position from time to time. This is the case 
with fractures of the thigh or leg. In such 
instances the utmost care must be taken to 
preserve the soundness of the skin where it is 
most pressed upon. It must be examined 
every day, and bathed gently with whiskey or 
soap liniment. When redness and tenderness 
of the skin begin to appear, a protection to it 
must be supplied, by covering the part with a 
piece of soft, thick buckskin, upon which 
soap-plaster has been smoothly spread ; or, 
if that is not at hand, two layers of adhesive 
plaster, very smoothly adjusted to the surface, 
will do for the purpose. Small pillows, or 
air- or water-cushions, in rings or other 
shapes, are often employed to take the pres- 
sure off of tender parts. They may some- 
times do good ; but, in surgical practice, I 
have been repeatedly disappointed with 
them, especially with air- and water-cush- 
ions or pillows. When bedsores actually 
occur, is is necessary to relieve the sores 
from pressure ; and, besides, they must be 
treated like open wounds or ulcers. 

Sick=Qarments. 

These should be as simple as possible. 
One sufficiently warm and long night-shirt 
or night-gown will, as a rule, be enough ; 
the less worn, the easier it will be to make 
changes. If the limbs incline to be cold, 
light drawers may be added ; with the old 
and feeble, stockings also. Changes of gar- 
ments worn constantly in bed should be fre- 
quent. One "robe" for the day and an- 
other for the night would be well, but for 
the fatigue of so many movements. 

There should be no exposure to cold dur- 
ing such changes. There need be none, if 
the room is moderately warm at the time 
(70° Fahr.) and the fresh garment is well 
warmed near the bed. One arm should be 
taken out of the sleeve it is in, and put in 
the new one ; then the old shirt should be 
lifted off over the head, and the new one 
put in its place ; lastly, the other arm 
should be changed and the shirt drawn 
down. When a long gown is ready to put 
down over the head and shoulders, the old 
one can be drawn off" at the feet. 

If any garment becomes soiled, it must 
be removed as soon as possible. There are, 

531 



68 



THE FAMIL Y DOCTOR 



of course, some states of extreme debility in 
which it is not safe to move the patient so 
often as above said. But, by having gar- 
ments made loose, and cut or ripped if neces- 
sary to facilitate removal, the refreshment 
of such changes nia}^ be obtained in more 
cases of illness than many people suppose. 
When the disease from which a patient 
suffers is contagious, as small- pox, scarlet 
fever, measles or typhus fever, every article 
of clothing worn, as well as the sheets, 
blankets and bedding, must be (for safety to 
others) either boiled or burned. In malig- 
nant cases, or those attended by much soil- 
ing of the clothes, they had better be burned. 
In other instances they may be thoroughly 
boiled, and then spread out in the sun to 
dry. 

Washing and Bathing. 

Every morning, at least, a sick person's 
face should be freshened up by washing, in 
whatever manner his strength best allows. 
One really ill must have it done by another 
person. A soft " wash -rag " may be used. 
The water may be cold, if there is fever, 
or if there is not prostration with a tendency 
to chilliness. In the latter case, warm 
water is better, even for the face. Warm 
should be used also to wash the arms and 
legs and other parts of the body. In weak 

conditions, whis- 
key may be 
added to warm 
water for bath- 
ing the limbs, 
and pure whis- 
key or soap lini- 
ment should be 
used to bathe 
any parts of the 
skin which are 
subject to pres- 
sure. This is 
often important 
to prevent bed- 
soi'es. If the 
skin is quite or 
almost broken, a piece of buckskin spread 
smoothly with soap-plaster, or a piece of 
elastic adhesive plaster, or even common 
adhesive plaster (two thicknesses) may be, 
532 




. I li •"' .. •■.! ■'.::i I- • 



A SIMPLE SHOWER-BATH. 




HIP-BATH. 



as already said, put on to make an artificial 
protective cuticle. 

When fever is hot and high, cool wash- 
ing of the body is of great value. Some 
physicians now advise even cold baths for 

typhoid fever. 
I do not think 
well of this 
practice ; u n - 
less, at all 
events , the 
patient is put 
in water which 
is at first warm 
or tepid, and 
cooled down 
gradually; also, 
without expo- 
sure to a low temperature for many minutes 
at a time, ^xs.'l cool sponging , in scarlet fever 
as well as in typhoid, is, without doubt, not 
only relieving but useful . It may be repeated 
two or three times daily. 

In cases of lozu fever, and other cases in 
which restlessness at night is a symptom, 
bathing the arms and legs (one at a time, so 
as not to chill by exposure) with whiskey 
and hot water (equal parts) often gives much 
comfort and promotes sleep. 

Warm baths are frequently beneficial in 
states of nervous excitement ; as in the con- 
vulsions of children. Prolonged warm baths 
are also advised sometimes for tetayius (lock- 
jaw), and to promote the reduction of her- 
nia (rupture). In spasmodic croup in chil- 
dren, a warm bath is often helpful. Hot 
baths do good in cold or depressed condi- 
tions of the system ; as in clironic rheiuna- 
tisvi or neuralgia ; and when the eruption 
does not come out or stay out well in scar- 
let fever, 7neasles, or small-pox . 

Hot-air baths, sometimes called Russian 
baths, must be always taken with dry air, so 
as to allow of free perspiration and evapora- 
tion from the body. This so mitigates the 
effect of heat that many people can bear an 
air bath above 200° without inconvenience. 
Water baths affect the body chiefly ac- 
cording to their temperature. They may be 
divided as follows : Cold, 32° to 70° F. ; 
cool, 70° to 85° F. ; tepid, 85° to 90° F. ; 
warm, 90° to 96° F.; hot, 96° to 100° F. ; 
vapor, 100° to 120° F.; hot air, i3o°to25o°F. 



69 



FOOD FOR THE SICK 



Appetite almost disappears in severe ill- 
ness, especially when there is fever; and 
the capacity to digest food is then nearly lost. 
It is best not to give large quantities, but 
keep up the nourishment of the body by 

giving strong, concen- 
trated food, in the 
liquid form, in small 
quantities, at short in- 
tervals. 

A young and ro- 
bust person may, at 
the beginning of an 
illness, be better for a 
da}^ or two with almost 
no food. Feeble pa- 
tients need, as a rule, 
to be so fed from the 
start. 

article of diet for the 

for infants ; namely, 

same reasons ; that it 




BED-TABLE (wiTH RACK) 



The main staple 
sick is the same as 
milk. And for the 
contains all that is essential for the sj^stem, 
in a form easy of digestion and appropria- 
tion. In typhoid fever ^ for example, almost 
from the beginning, a patient may be fed 
with two tablespoonfuls of milk every two 
or three hours, day and night. Another 
concentrated article is beef-tea ; and stronger 
yet, beef-essence. The mistake has been 
very often made oi straining ox filtering beef- 
tea, after it has been subjected to a boiling 
heat. Its most nourishing part is thus left 
behind. It ought to be brown with finely 
divided particles (not solid pieces, of course) 
of the meat. The same is true also of 
essence of beef, made without the addition of 
w^ater. 

Next to these articles of food come 
broths or teas of other meats ; as vuitton 
and chicken soups. They should, for the 
sick, be made strong, not watery; but 
should be thoroughly rid of their fat, by 
skimming. This can be most effectually 
done when they have stood and become 
cool ; but, except in the warmest weather, 
they should be heated again to be taken. 

Prepared extracts of beef are much in 
use, to save trouble in getting the fresh 
article ; but try to get those that have not 
been filtered, as filtering takes out most of 



the nourishing part of the meat, and leaves 
rather a nutritive stimulant than a food. 

Kx\y standard beef -j nice ^\)\q)l1 is prepared 
ivithont boiling, has the substance of the beef 
in a very concentrated state . Most people can 
take this very well. Two teaspoonfuls of it 
may be added to about a quarter of a tum- 
blerful of water (hot or cold, as preferred), 
this being given two tablespoonfuls, more or 
less, at a time. 

fohnson ' s fluid beef is agreeable to some 
persons, and, when so, answers a very good 
purpose. To my taste, it is unpleasant. 
Many physicians recommend it, and use it 
largel}^ Beef pep tonoids are much used. 

Jellies are weak food ; good only for 
variety, or to hold something stronger, as a 
matter of taste. 

Fruits are commonly pleasant during 
fever, but they are most of them rather too 
hard to digest. Malaga grapes will almost 
always agree well. Orange juice (without 
swallowing the pulp) does so also, and is 
often very refreshing to the sick. Lemonade 
is pleasant and cooling, but requires consid- 
eration of the condition of the stomach and 
bowels at the time. One of the best things 
to clean Q.foul tongue during fever is half a 
lemon, passed slowly over it now and then. 

Stimulants are often added to the diet of 
the sick, when patients are much prostrated 
or exhausted . Their use requires great cau- 



tion and judgment 



A.S a rule, they should 
not be employed with- 
out the advice of a 
physician. Wine-zc'hey 
and whisky-punch are 
most frequently ad- 
vised. They are most 
apt to be appropriate 
in typhus fever ^ in the 
weakest cases of ty- 
phoid fever, and in the 
late stages of severe 
acute diseases. Also, 
they may be called for 

in cholera, and in certain conditions which 

are met with in advanced or advancing co7i- 

sumption of the lungs. 

Convalescence is generally attended by 

the return of a good appetite and digestive 




BED-REST 



70 



THE FAMILY DOCTOR 



power. The system has to make up for 
what it has lost during illness. Care is 
necessary that the patient does not venture 
too soon upon a varied diet, or the use of 
things hard of digestion . After typhoid fever , 
this is particularly necessary. From the 
special condition of the intestinal canal in 
that disease, life may be endangered at that 
time by a single imprudence in diet. Gradu- 
ally, however, after most diseases, recovery 
is marked by ability to eat all ordinary 
wholesome food, and a variety of digestible 
dishes may be indulged in, always, of course, 
avoiding excess. 

We shall now give directions for prepar- 
ing a number of articles especially suited for 
the food of the sick ; those, that is, who 
cannot properly take ordinary solid meals. ^ 
Different things are required for different 
cases. Of this the physician must judge, 
when one is in attendance. In his absence, 
those in charge must be guided by the 
symptoms and conditions present. 

Bekf-Tea — Chop a pound of good lean 
round of beaf into very small pieces. Pour 
over it a pint, or less (never more) of cold 
water. Cover it, and let it stand for two 
hours near the fire, or on a part of the range 
or stove where it will not become very hot. 
Then put it right on the fire, and bring it to 
the boil. As soon as it is fairly boiling, re- 
move it, and take off all the scum from the 
top. Pour it off from the pieces of meat at 
the bottom, but do not filter or strain it, 
unless through a coarse sieve. Straining 
robs it of much of its nourishment. The fat 
must be carefully removed, which can be 
done best with a clean piece of blotting- 
paper, or a small (salt) spoon. Salt may be 
added according to taste ; when the stomach 
is weak, also black or red pepper. In the 
extreme weakness of deliriujn tremens, red 
pepper may h^ freely added ; a little of it is 
suitable in nearly every case where beef- tea 
is needed. Beef-tea should be stirred just 
before using it, so as to get a rich brown color. 

Bkef-Tka CoIvD-madk. — Chop finely a 
pound of good beef. Add to it a pint of 



* To show that fluid food may suffice even for a length of 
time, I have just read an account of a man who died at the age 
of eighty-five years, who, when seven years old, swallowed by 
mistake some strong lye, the effect of which was to contract his 
oesophagus (lower gullet) so much, that he never afterwards 
could swallow solid food. 



cold water, in which have been put fifteen 
drops of chlorohydric (muriatic) acid, and 
a pinch of salt. I^et it stand an hour, and 
then drain off the liquid. Pour another 
half-pint of cold water over the beef that is 
left, and add it to the first quantity. All 
maybe then strained through a coarse sieve, 
and used cold. 

Frozkn Bkkf-Tka. — Put a suitable por- 
tion of beef-tea, made as above first di- 
rected, in a convenient vessel, within an 
ice-cream freezer. Let it then be frozen as 
if it were cream. This is particularly suit- 
able in the summer complaint (cholera in- 
fantum) of children ; also in some other 
cases in hot weather. 

Bekf Essence. — Cut up a pound of 
good lean beaf into small pieces, and put it 
into a pint bottle (or other handy recepta- 
cle), without any water. Cork the bottle 
loosely and place it up to its neck in water 
in a stewpan. Then boil the water in the 
pan for three or four hours. This will bring 
out the juice (essence) of the meat, which 
should h^ poured off, not strained. The fat 
must be removed as with beef- tea. This is 
the most concentrated of all articles of food. 
It is often of the greatest value in conditions 
of prostration ; as a little of it goes a great 
way, while requiring almost no effort of di- 
gestion. Red pepper may usually be added 
to it in moderation, and salt according to 
taste. 

BroiIvEd Beef Juice. — Broil a pound of 
lean beef. Cut it into strips, and press out 
the juice with a lemon-squeezer or meat- 
press. A pound of meat will give about 
three tablespoonfuls of "gravy" or juice. 
When salted according to taste, it maybe 
taken either hot or cold, as preferred. 

Raw-Beef Extract. — Cut up good lean 
beef ve7y fine, and put a pound of it with 
half a pint of cold water in a bottle. Let it 
soak for about twelve hours, shaking it well 
half a dozen times or more during that time. 
Then pour it off through a coarse sieve, and 
salt according to taste. 

Raw-Beef Scrapings. — Take a piece of 
good tender beef, and, with a rather dull 
knife, scrape off all of it that will come, 
leaving the tough, gristly portions behind. 
The pasty meat thus obtained may be salted 



534 



777^5^ FAMIL Y DOCTOR 



71 



a little and used at once as it is, or it may 
be rubbed up with half its quantity of gran- 
ulated white sugar. The latter plan will be 
likely to suit children best. 

Good well-boiled ham (as well as d^ded 
beef) may be treated in the same manner. 
Infants recovering from summer complaint 
are sometimes very fond of such food. 

Chicken Broth — Clean half a chicken 
and remove the skin. Pour on it a quart of 
cold water, and salt to taste. Add a table- 
spoonful of Carolina rice, and boil slowly 
for two or three hours. Then skim it well 
to get off all the fat, and add a little parsley. 
This is one of the most agreeable of dishes 
for many sick people. 

Oatmeal Grukl. — Boil a pint of water, 
and while boiling, mix with it two table- 
spoonfuls of (Canada, Bethlehem, or Ohio) 
oatmeal, which has been first rubbed smooth 
in a little cold water ; also add half a pint 
of milk, and a little salt. Let all simmer 
together for half an hour, then strain it 
through a hair-sieve, sweeten, and add a 
little nutmeg. A few raisins may be added 
before the boiling. 

Indian-Mkal GrueIv. — Stir a table- 
spoonful of Indian meal till it becomes 
smooth, in half a teacupful of cold water. 
Then mix it well with a teacupful of boiling 
water, and add half as much milk : then boil 
it until it is moderately thickened. Salt or 
sweeten according to taste. Raisins maybe 
put in before boiling, if desired. 

Barley Water. — Wash well two ounces 
of pearl barley with cold water, throwing 
that water away. Put the barley into a pint 
and a half of fresh cold water, bring it to 
the boiling point, and boil for twenty min- 
utes in a covered vessel. Strain, sweeten 
to taste, and flavor with lemon-juice and a 
little lemon-peel. In certain cases, as in 
using it to feed infants, the lemon had best 
be omitted. 

Rice Water. — Boil an ounce of Caro- 
lina rice in a quart of water for an hour and 
a half. Pour off or strain, and add either 
salt or sugar and nutmeg, according to taste. 
Salt will generally be best. 

Toast Water. — Cut a slice of stale 
bread half an inch thick, and toast it brown 
all over, without scorching. Pour over it 
a pint of boiling water ; cover closely, and 



let it cool ; then pour or strain it off for use 
as a drink. Some patients like it better 
when a slice from an apple, and a very little 
lemon-peel, are laid on the toast before the 
water is added. 

Bread-and-Butter Soup. — Spread a 
slice of well-baked bread with good fresh 
butter, and sprinkle it moderately with salt 
and black pepper. Pour a pint of boiling 
water over it, and let it stand a few minutes 
before use. This will do for patients who 
are not very sick, as a soft article of low 
diet. 

Panada. — Cut two slices of stale bread, 
without crust. Toast them brown, cut them 
up into squares about two inches across, 
lay them in a bowl, and sprinkle with salt 
and a little nutmeg. Pour on a pint of boil- 
ing water, and let it stand to cool. 

Vegetable Soup. — This may be made, 
of course, in many different ways. The 
following is about the simplest ; put two 
potatoes, a handful of peas, one ripe tomato, 
and a piece of bread, into a quart of water, 
and boil it down to a pint. Then throw in 
a little chopped celery or parsley, and salt. 
Cover, and remove from the fire. A delicate 
stomach may require it to be strained for 
use. 

Boiled Flour. — Tie up a quart of 
wheat flour in a pudding-bag, tightly. Put 
it into a pot of boiling water, and keep this 
boiling for several hours (all day or all 
night will not be too long) . Then take out 
the flour and dry it near the fire. Peel off 
and throw away the thin outer portion, and 
grate down the mass, with a nutmeg-grater, 
into a powder, for use as wanted. One or 
two teaspoonfuls of this may be rubbed into 
a paste with a little milk, and then stirred 
into a pint of milk, which is to be scalded ; that 
is, just brought to the boiling-point, without 
being boiled. This is often beneficial in the 
diarrhoeas of infants or older persons. 

Arrow-Root. — Mix a tablespoonful or 
rather more with a little cold water, till it 
becomes smooth and pasty. Boil a pint of 
water, stir in the arrow -root, and boil it for 
a few minutes, until it thickens sufficiently. 
Sweeten to taste with white sugar, unless salt 
be preferred. A little lemon-peel or orange- 
peel added before boiling will improve the 
flavor. 

535 



72 



THE FAMIL Y DOCTOR 



Tapioca. — Cover two tablespoonfuls of 
tapioca with a full teacupful of cold water , and 
let it soak for several hours. Put it then into 
a pint of boiling water, and boil it Uxitil it is 
clear and as thick as is wanted. Sugar, 
nutmeg, lemon, etc. , may be used to season it. 

Sago Jei.ly. — Mix well together four 
tablespoonfuls of sago, the juice and rind of 
one lemon, and a quart of water. Sweeten 
to taste, let it stand half an hour, and then 
boil it, stirring constantly until clear. 

Farina GrueIv. — Mix two tablespoon- 
fuls of farina with a quart of water, and let 
it boil long enough to become thick. Add 
a pint of milk and a little salt, and then boil 
again for a quarter of an hour. Sweeten 
according to taste. 

Rick Mii,k. — Boil a tablespoonful of rice 
for an hour and a half in a pint of fresh 
milk, then rub it through a fine sieve. Add 
a tablespoonful of fine (granulated) white 
sugar, and boil again for two or three 
minutes. 

Oatmkai. with Bkkf-Tka. — Mix a 
tablespoonful of oatmeal quite smoothly with 
two tablespoonfuls of cold water. Add this 
to a pint of strong beef- tea, and heat to the 
boiling-point, stirring all the time. Boil 
for five minutes. Then remove from the 
fire, skim off all the fat, and serve for use. 

Other occasional additions to beef- tea, 
which will agree with all except the most 
delicate stomachs, are (though not both at 
once) raw egg and cream. 

Gelatine Food. — Soak for a short time 
in cold water a piece of prepared gelatine 
two inches square. Boil it, "then, in half a 
pint of water until it dissolves, which will 
take ten or fifteen minutes. Rub a tea- 
spoonful of arrow-root into a paste with a 
little cold water, and stir it into the gelatine 
water at the end of its boiling. Add also 
from six to twelve tablespoonfuls (accord- 
ing to the child's age) of milk, from one to 
four tablespoonfuls of cream, and a mod- 
erate amount of loaf-sugar. 

Imitation of Mother's Milk. — Ob- 
tain from a druggist packages of pure milk- 
sugar containing, each, seventeen and three- 
quarter drachms. Dissolve one package in 
a pint of hot water. Mix together two 
tablespoonfuls of cream, one of milk, two 
of lime-water, and three of the milk-sugar 



water. Warm this mixture, and add it to 
the pint of solution of milk-sugar in hot 
water. It is then ready for use. 

The packages of milk-sugar, while dry, 
will keep for a long time. The solution of 
it should not, in hot weather, be kept on 
hand for more than a day or two, at most, 

Egg Broth. — Mix two ounces of pearl 
sago in half a pint of cold water, and let it 
stand half an hour. Then boil it until it 
becomes smooth and sufficiently thick. 
Beat the yolks of four fresh eggs with half a 
pint of cream ; then mix with the sago , and 
stir the whole well with a quart of beef- tea, 
or chicken-broth, just made and at boiling 
heat. 

Egg with Wine. — Beat up a raw fresh 
^^Z, and stir with it one or two tablespoon- 
fuls of sherry wine. This, as well as the 
preparations that next follow, is only suit- 
able where stimulation is required, under 
the advice of a physician. 

Caudle. — Beat up a raw fresh ^'g% with 
a wineglassful of sherry wine, and add it to 
a half pint of hot oatmeal, Indian meal, or 
farina gruel. Flavor with lemon-peel, nut- 
meg, and sugar. 

Wine Whey. — Boil half a pint of milk, 
and while boiling add half a glass or a glass 
of sherry or Madeira wine. Strain off the 
curd through muslin or a sieve. Sweeten 
the whey to taste, and grate upon it a little 
nutmeg. 

Milk Punch. — Into a tumblerful of 
milk put one or two tablespoonfuls of 
whiskey, brandy, or rum. Sweeten, and 
grate nutmeg upon it. In some very low 
states of the system, punch may be directed 
by physicians made still stronger than this, 
even as much as a tablespoonful of whiskey 
to one of milk ; but the use of such a pow- 
erful means of alcoholic stimulation needs 
great skill and judgment. 

Koumiss. — This mildly stimulant and 
somewhat nourishing Tartar and Russian 
drink is made by fermenting mare's milk. 
It may be quite well imitated, however, by 
adding to a quart of cozv's milk a teaspoon - 
ful of granulated white sugar, and a tea- 
spoonful of brewer's yeast, and leaving the 
mixture to ferment in a covered vessel or 
corked bottle. When this change has 
shown itself by the bubbles of effervescence, 



THE FAMIL Y DOCTOR 



73 



it is ready for use. If kept for any time, 
it should be in strong bottles tightly corked 
(the corks tied down) and in a cool place. 

Roast Oysters. — Convalescents can 
sometimes relish and digest these sooner 
than any other solid food. Place a dozen 
fresh oysters in the shell upon a moderately 
strong fire, and allow them to remain there 
until their shells open a little. Then take 
them from the fire, open them at once, re- 
taining the juice if possible, and serve them 
hot, with perhaps a little black pepper, and 
salt if needed. If the ' ' hard part " is at all 
tough, it had better not be eaten. 

To Keep Ice for the Sick. — Cut a 
piece of clean flannel, about eight inches 
square. Put this (after making a small hole 
in the centre) over the top of a glass 
tumbler, pressing the flannel down to half 
or more of the depth of the tumbler. Then 
bind the flannel fast to the tumbler with a 
tape or cord. When ice is put into this 
flannel cup, lay over it another piece of clean 
flannel, three or four inches square. So 
covered, it will keep for hours, even in warm 
weather. 

Flour Food for Infants. — lyet from 
five to ten pounds of selected wheat flour be 
packed in a bag so as to form a ball, tied 
with a strong cord, and boiled with the 
water constantly covering it from four to 
seven days. The starch appears to be so 
changed that it is more soluble and more 
quickly and easily digested. It is not neces- 
sary that the water be constantly boiled, 
provided that it remain hot or warm— the 
fire may go out at night. The same change 
may be effected by dry heat, the flour being 
placed in pans in the oven or on the stove, 
but it is very liable to be scorched by an ex- 
cess of heat. 

The fl.our removed from the bag and de- 
prived of its external portion, which is wet, 
resembles a piece of chalk, but it has a 
yellowish tinge. The flour should be grated 
from it as it is required for use, and sifted to 
separate the small lumps which are likely 
to be broken off by the sieve. The infant 
will be better nourished if instead of dilut- 
ing the milk with which it is fed with plain 
water, a thin gruel prepared by boiling a 
few minutes this flour in water, be employed. 



Two heaped teaspoonfuls of the flour to a 
pint of water suffice for infants under the 
age of three months, three teaspoonfuls for 
infants between the ages of three and six 
months, and four teaspoonfuls to the pint of 
water after the age of six months. The pro- 
portion of the gruel to the milk should be 
the same as stated above when pure water 
is employed. 

Giving Medicines. 

No one who cannot read should pour 
out a dose of medicine. Bottles containing 
poisonous drugs should be labeled poison, 
and such should, when practicable, be kept 
apart by themselves ; and should, especially, 
never be left within the reach of children. 
Before pouring out or otherwise preparing a 
dose of medicine, look carefully at the label. 
No medicine should ever be kept in a bottle or 
other receptacle withoitt a label. If a bottle 
which has contained one medicine is wanted 
for another, let it be thoroughly washed with 
hot water ; and, on putting something new 
into it, change the label at once. If there 
is any doubt about the medicine in a bottle, 
throw it away, do not venture to use it witk- 
out being sure of its nature. 

After looking well at the label, before 
beginning to pour from the bottle, turn the 
labeled. side awa}^ so as not to pour over it ; 
as some drops are apt to run down on the 
bottle, and might thus stain and obscure the 
label so that it could not be read. 

Dropping medicine requires care and 
skill. To do it, moisten one edge of the 
top of the bottle with the contents of the 
bottle, and then, holding and tilting the 
latter in the right hand, with the left very 
slowly and cautiously withdraw the cork or 
stopper, until a drop rolls out. As this 
comes out, at once push the cork in, and 
then repeat the same process again and 
again, until the right number of drops has 
been obtained. 

To give medicine (or liquid food) to a 
patient too ill to be lifted up in the bed, a 
bolt glass tube is very convenient ; and so 
are the half-covered spoons and cups sold 
by apothecaries. Glass vessels with the 
quantities marked on them are convenient. 

537 



7 + 



ACCIDENTS AND INJURIES 



In all cases of accidents coolness and 
presence of nihid are of the utmost conse- 
quence. Danger is increased by alarm and 
confusion. One who has his senses about 




ROLLING A BANDAGE. 



BANDAGED LIMB. 



him may, by simple and prompt action, in 
some instances, avert serious harm. 

Bandaging . The purpose of bandaging 
is to retain certain parts of the -body, or 
"dressings" upon it, in position, without 

538 



too much pressure ; or, sometimes, to make 
pressure for a time or even continuously. 

Material iox bandages maybe unbleached 
muslin, about as thick as that which is used 

for sheets ; or soft un- 
glazed linen. It must 
vary i n width and 
length according es- 
pecially to the part 
upon which it is to be 
applied. For the chest, 
as for a fractured rib, 
it should be about four 
inches wide ; for the 
thigh or leg of a man , 
two and a half to three 
inches ; for the arm, 
two to two and a half 
inches ; if used for a 
finger, an inch in width 
will answer. The 
length may vary from 
a yard or two to five or 
six yards in a roll. 

How to roll up a 
bandage is a matter of 
simple management. 
After doubling an end 
for a beginning, take 
it in one hand, between 
the ends of the thumb 
and fingers, with the 
roUedpart down wards; 
holding the bandage 
then between the side 
of the forefinger and 
the thumb of the other 
hand, so that it may 
slide between the fin- 
ger and the thumb of 
that hand, as it is 
drawn and rolled 
up by the fingers of 
the other. In hos- 
pitals they some- 
times have a small instrument with which to 
roll bandages rapidly. 

Two rules are very important in bandag- 
ing. First, never make any bandage so 
tight as entirely to check the movement of 




REVERSING BANDAGE. 



THE FAMILY DOCTOR 



75 



blood, unless for a short time (as with 
Esmarch's rubber-tube compression to pre- 
vent hemorrhage in operations) to arrest 
bleeding ; and second, never so apply a 
bandage as to compress veins in a way to 
cause swelling belozv it. To fulfil the first 
of these rules, the feeling of the patient, and 
one's own common sense, will generally 
sufiice. In regard to the second, the neck, 
of course, must not be so bound as to inter- 
fere wdth the return of blood from the head 
through the jugular veins ; and, when an 
arm, or any part of it, is bandaged, the 
hand also must be covered ; if it be the 
thigh, or leg, all below it, including the 
foot, must be equally compressed. Other- 
wise, the parts below the bandage would 
swell up, and might, if so kept long, even 
morti fy . 

When bandaging the forearm and arm, it 
is best to begin by passing the bandage 
around the wrist ; then turn it down over 
the hand and cover it ; afterwards go, with 
reverses, up the forearm, and, if necessary, 
the arm. In covering the lower extremity 
with a bandage, begin in like manner around 
the ankle ; next go around the foot ; and 
then, with reverses, up the leg. 

To apply a bandage to any part, take 
the bandage in the right hand, with the out- 
side of the roll held in the palm, and the 
thumb touching the part which is being 
unrolled, along the edge of the roll, inside. 
The left hand is then to fix the end, and 
succeeding parts, of the bandage in place 
where it is applied. Reversing is done to 
make the bandage lie smoothly on an uneven 
surface ; as the hand, foot, forearm, leg, etc. 
It is effected by turning the right hand 
which holds the roll, so as to obliquely dou- 
ble the bandage, for one or more turns, as 
required. A little practice will make this 
easy enough. 

Burns and Scalds. — Burns are caused 
by dry heat, or by something else than 
water ; scalds by boiling water, steam, or 
other hot fluids. The danger to life of either 
is in proportion to their extent of surface, 
and their depth. Even a superficial burn 
or scald will kill, if it involve so much as 
half, some authorities say two-fifths of the 
body. Death is then produced in two ways ; 
by the shocks and by the arrest of the neces- 



sary functional action of the skin. The treat- 
ment of burns and scalds is essentially the 
same for both. 

What to do ivhen one' s clothes have cauo;ht 
fire, is important. Seize a shawl, rug, mat, 
coat, or overcoat, if any be within reach, and 
wrap it closely around the burning part. 
Or, if not, lie down and roll on the carpet ; 
at the same time crushing the burning gar- 
ment with the hands. If one sees another 
person on fire, the same thing out to be 
done. A man's overcoat, or a rug, etc., 
may be thrown closely about the victim of 
the flames, who should be quickly laid down 
on the floor, so as to be covered more read- 
ily and entirely. The reason for this is, 
that the way to extinguish any fire, large or 
small, is, to shut out the air from it. 

When a person is badly burned, the 
shock to the nervous S3^stem is followed by 
prostration or collapse. There is great weak- 
ness, pallor of face, flickering pulse, short 
breathing, and coldness of the body. For 
this condition, opium, in the form of lauda- 
num (fifteen drops at once, repeated if neces- 
sary in an hour, until three or four doses 
have been taken) is a good stimulus. Small 
quantities of ivhiskey or brandy also, one or 
two teaspoonfuls at a time, may be given, at 
half-hour intervals, for a while ; to be with- 
held at once when signs of reaction come. 
Such signs are, strengthening of the pulse, 
warming of the skin, and return of color to 
the face. 

Applications for Burns. — For the burn 
or scald itself, there is no better application 
than lime zvatcr and oil (flaxseed, olive, or 
lard oil) mixed together in equal parts. Lint, 
if it can be had, if not, muslin or linen rags, 
should be well wet with this, and laid all 
over the burn. If the burnt surfiice be ex- 
tensive, over the lime-water and oil dressing 
put a layer of cotton zcadding, for warmth. 
Should it be a small burn, put instead of this 
a piece of oiled silk, oiled paper, or rubber 
cloth. 

A burned hand or foot will obtain the 
best relief by being held in cold ivater for 
some time. A remedy for limited burns 
which has lately become popular is, a satu- 
rated solution of soda (sodium-bicarbonate). 
Other applications sometimes used are, sim- 
ple oil (lamp-oil, castor-oil, etc), and 

539 



76 



THE FAMIL Y DOCTOR 



powdered starch. But nothing is equal in 
effect to the " carron oil," as the mixture of 
lime-water and oil has long been called. 

When the sufferer's clothing covers the 
burn, it should be carefully removed by 
untying, unbuttoning, and cutting every- 
thing needful, so as to get all off ivithout 
p7illi7ig or much moving the injured body. 
Raised water-blisters should be merely 
Clicked to let out the water ; leaving the 
cuticle to protect the true skin underneath. 
Then apply the dressing above spoken of. 
If the patient reacts and does well, the lime- 
water and oil rags must be renewed when 
they begin to get dry ; taking them off with 
extreme gentleness, so as to disturb the 
parts as little as possible. After two or 
three days, a dressing of simple cerate, 
thickly spread on lint or soft rags, may be 
substituted for the oily dressing. Deep and 
extensive burns are sometimes very slow to 
heal, and leave ugly contracting scars which 
may require special surgical attention. 

Choking; Strangling. — These are not 
the same in causation ; but the danger is in 
both the same — stoppage of breathing by an 
obstruction in the windpipe. In choking, 
properly so called, the obstacle is within the 
throat; in strangling, it is from a cord, 
etc . , outside of and around it ; as in ha7ig- 
i7ig. 

Choking is most frequently caused by 
getting something ' ' the wrong way ' ' in 
swallowing. That is, what should go down 
into the gullet or swallowing \hxo2i\.(^phary7ix 
and (Esophagus) gets into the windpipe {la- 
rynx and trachea). The windpipe is just in 
front of the swallowing gullet ; the latter is 
next to the spine. When one laughs, or in 
any way breathes, while swallowing, this 
accident may happen. Even a drop of 
water going the wrong way, will cause a 
distressing spasm of the windpipe ; but this 
is over in a few moments. Danger follows 
when a solid mass — as a mouthful of meat, — 
slips into the larynx ; or when a large piece 
of meat gets stuck fast in the pharynx 
(gullet) so as to press on the trachea (wind- 
pipe) forcibly enough to keep air from being 
breatned through it into the lungs. Com- 
monest of all, perhaps, is a fish-bone, or a 
chicken -bone, getting crosswise, so that it 
540 



neither goes up nor down. Other things 
may slip into the windpipe. 

No time is to be lost, when any one is 
choking. A long-fingered person should 
try to dip a forefinger at once into the 
throat as far as it will reach, to draw up and 
out the offending bone, or whatever it is. If 
it is a child, lift him up by the heels and slap 
him smartly, while in that position, between 
the shoulders. Children sometimes swallow 
pins ; they stick, as bones are apt to do, 
across the entrance to the throat, pretty far 
up. Surgeons have long slender forceps 
and other instruments with which to seize 
such articles and withdraw them. All such 
things, everything except a piece of solid 
food in the swallowing throat, should be 
taken out, not pushed down. If time allows, 
a piece of wire may have a loop made in its 
end, and then be curved near that end, so 
as to be passed down, behind or below the 
obstacle, to draw it out. A proof that the 
thing is in the windpipe is obtained if the 
person can swallow a drink of water, yet 
has great distress and difficulty in breathing. 
This difficulty is great in expiration (out- 
breathing) as well as in inspiration. A 
physician being sent for immediately, in an 
urgent case, fatal suffocation being threat- 
ened, may find it necessary to open the 
larynx or trachea, by an incision, in order 
to save life. If the immediate danger be 
passed, the question of such an operation 
may still have to be considered, when a for- 
eign body remains in any part of the air- 
passages . 

Strangling is best known in the form of 
hanging, which is a frequent mode of sui- 
cide. If any one is found hanging by the 
neck, hold up the weight of the body, and 
at once loosen the cord at the neck ; cutting 
it will generally be the speediest way, if a 
knife is at hand. Then lay the person 
down, and, with as much fresh air around 
as possible, dash cold water lightly on the 
face (if it be in a warm place, on the bare 
chest also). Rub the arms and legs briskly, 
especially iipivards, to favor the movement 
of blood in the veins, which is towards the 
heart. Heat a poker or flat-iron, not quite 
to a burning heat, but so that a hand can- 
not rest on it long with comfort ; and touch 
that gently upon the pit of the stomach, and 



THE FAMILY DOCTOR 



77 



then draw it along down each side of the 
back. Apply mustard-plasters to the legs. 
But all these things should be got ready 
and done by the secondary assistant or as- 
sistants. If a person cut down from hang- 




ARTIFICIAL RESPIRATION. 



ing does not breathe, he should be laid on 
his back on the floor or ground, wherever 
he is, without loss of time. A roll of cloth- 
ing, like a round knapsack, should be placed 
under his shoulders ; and then artificial 
respiration should be attempted, by Sil- 
vester's method. See Drowning. 

Drowning. — One whole minute under 
water will, except with a few practised 
divers, end life in a human being. Still, by 
active means, those longer immersed, 
as much as five minutes, have been 
restored. It is always worth while 
and right to give every drowned person 
the benefit of the doubt, and to work 
over him for at least an hour, even if 
no signs of life appear, before giving 
him up. Drowning kills by exclusion 
of air from the blood in the lungs ; 
water taking its place. This is said 
to be an easy mode of death. Those 
recovered from it describe it as a sort 
of dreamy sleep, followed by entire un 
consciousness. 

A person has been, we will suppose, a 
few minutes under water, and is dragged 
out. At once, on the spot, lay him first on 
his stomach, and raise his feet a little higher 
than his head, for a few moments ; some 
one at the same time pressing with moderate 
force on the sides of the chest. The object 



of this is to let water flozv out, if it will, 
from the lungs. 

Next, lay the patient on his back, and 
put under his shoulders a roll of clothing, 
such as a rolled-up overcoat, a hard pillow, 
etc. Draw out his tongue, 
,with a thumb and finger, 
and get some one to hold it 
until it can be fixed forward , 
to prevent it from falling 
back and closing the en- 
trance to the windpipe. 
For this fixation a small 
india-rubber band will be 
best. If none such is on 
^r^hand, a paper-cutter, or a 
It- small stick, may be held 
upon the drawn-out tongue, 
pressing it upon the lower 
teeth. 

Now comes the effort to 
produce artificial respira- 
tion. Silvester's method is the best. 

Stand or kneel behind his head, and 
take hold of his arms just above the elbows. 
Draw them both gently and steadily up- 
wards, over and back of the head, at their 
full length ; and keep them there for a 
second or so. Then carry them back again 
to the patient's sides, and press the elbows 
firmly against his sides, for another second 
or so. Go on doing this, perse veringly. 




ARTIFICIAI. RESPIRATION 



if necessary, for an hour or more. The 
object of it is, to promote expansion of 
the lungs to admit air, by the first move- 
ment ; and its expansion, again ])y the 
second movement. 

Meanwhile, another assistant should cut 
the clothing so as to remove it, rub the skjn 
dry, and cover the body with warm flannel. 

541 



7^ 



THE FAMIL Y DOCTOR 



The legs may be rubbed briskly, iipzvard, so 
as to favor the return of blood in the veins 
to the heart. Smelling-salts may be now 
and then held for a few moments under the 
nostrils. If a fire be near, heat a small flat- 
iron, or a poker, or shovel, not quite to the 
burning point, but pretty hot, and touch it 
gently, again and again, to the skin over the 
pit of the stomach. This is a powerful 
mode of stimulation. 

When natural breathing begins, stop the 
arm movements. Continue the rubbing, but 
also have hot bricks, flat-irons, or bags of 
sand or salt, bottles of hot water, or any- 
thing else warm, laid alongside of the 
patient's body, and put to his feet. Get 
him now upon a bed. Shortly, he will re- 
cover so as to swallow ; and hot milk or hot 
coffee or tea will be better for him than any- 
thing else. 

Ear, Foreign Bodies in. — So disagree- 
able is the odor of the natural ear-wax, and 
so sticky is it to insect's feet and the bodies 
of grubs or worms, that they very seldom 
find their way into any one's ear ; even 
when sleeping on open ground or in the 
woods. Once in a great while such a thing 
may happen. To get an insect out, let the 
person lie on the other side, and let some 
one pour in, slowly, cold water. Alarm 
may then cause it to back out ; if not before 
long the water will drown it. Then the 
larger part, or the whole (if it be not too 
soft) may be got out with a pair of ear-picks, 
or with a hair-pin bent into a scoop at its 
round end, or a piece of wire bent at one 
end into a small loop or ring. Particles still 
left can be washed out with warm water 
injected from a small syringe. 

Children sometimes put peas into their 
own or one another's ears. Then, water 
should not be poured in ; it would make 
the pea swell up and give more trouble. 
Careful use of an ear-pick or bent wire (as 
above), with a strong light thrown upon 
the ear -passage, will generally succeed in 
getting the pea out. A large hand-magni- 
fier, such as is often used to look at engrav- 
ings, etc., will help in this effort. If a shot 
has been put into the ear, pour in a tea- 
spoonful of olive or almond oil, and then 
let the child be turned rather suddenly over, 
so as to cause the shot to roll or slide out. 
542 



Eye, Foreign Bodies in. — Small parti- 
cles, of sand, dust, cinders, from a locomo- 
tive, etc., often get under the upper or 
lower eyelid ; most frequently the latter. If 
the particle be very small, closing the eyes 
and blowing the nose hard several times, 
rolling the eyeballs at the same time, will 
be apt to work it, by aid of the flow of tears, 
to the inner corner of the eye ; where it can 
be easily removed. To relieve another per- 
son of such an annoyance, first make sure 
where it is. Open the eye in a strong light, 
and draw down the lower lid. Use a magni- 
fying glass, if one can be got (a good thing 
always to have in a house). If you see the 
speck, a camel's-hair pencil (small paint- 
brush) will be the best thing to get it out 
with. Draw the brush backwards against 
it ; don't push at it with the point of the 
brush. If there is no such brush at hand, 
the corner of a soft handkerchief may be 
used instead. 

Should nothing be found under the lower 
lid, you must look under the upper one. 
Seat the person on a chair, and stand behind 
him ; then, with his head leaning back, 
hold a lead-pencil or pen -holder in the right 
hand, and, drawing out the upper lid by its 
lashes, the patient looking downward, you 
lay the pencil along the lid and turn the 
latter up over the pencil. It is not difiicult, 
with a little confidence, to do this with a 
finger instead of a pencil, and standing in 
front of the patient. While the lid is turned 
up, look closely to find the intruding parti- 
cle, and remove it with a brush or a hand- 
kerchief, as above described. The eyes 
must then be kept at rest, closed for a while, 
to get over the disturbance; otherwise 
a troublesome inflammation may result. 
Quite often, when there has been a particle 
in the eye, but it has been rubbed out, there 
will still be left 2i feeling, exactly as if it was 
still there. When this is the case, a careful 
examination showing it to be so, the irrita- 
tion will gradually disappear, if the eyes are 
kept quiet. 

Pieces of stone or iron sometimes fly into 
the eyes and lodge in the front of the ball. 
Their removal will require surgical skill. A 
powerful magnet may assist in getting out a 
fragment of steel or iron from the eye. 

After all, to get a movable particle out of 



THE FAMIL Y DOCTOR 



79 



one's eye, the best way in most cases will 
be for the person to open both eyes in a 
basin of clean cold water ; moving the head 
once or twice from side to side whilfe they 
are open, so as to wash the particle out of the 
eye. 

Fainting. — One who faints, falls, unless 
held up, as when standing or sitting up in a 
crowded place. But not every fall is faint- 
ing. It may be an epileptic fit ; but then 
the patient is convulsed ; that is, his limbs, 
and perhaps the muscles of his face, jerk. 
There is a modified form of epilep'tic attack, 
not common, in which the sufferer lies still ; 
in that, however, the pulse is not so weak 
as in syncope or fainting. 

One attacked with apoplexy falls ; but 
his flushed (or at least not pale) face, warm 
or hot head, slow and full pulse, and slow, 
snoring breathing, make the case clear. An 
intoxicated person, or one stupefied with 
opium, may be found lying unconscious. 
The odor of liquor in the former, and the 
contracted pupils of the eyes of the latter, 
usually serve for distinctions. (Odor of 
liquor on the breath, however, does not 
prove that the person may not have apo- 
plexy as well as intoxication.) 

In a faint, the face is pale, the forehead 
cool or cold, the pulse absent or extremely 
weak, the breathing noiseless and feeble. 
Once in a while we meet with mixed 
attacks ; almost always in those whose 
hearts have undergone some degenerative 
change ; in which there is a partial stupor, 
perhaps with snoring breathing, along with 
the other signs of fainting. Such an attack 
differs from apoplexy in that it soon passes 
off, and leaves no palsy after it. But such 
spells are comparatively rare. 

Fainting is most common in young 
women ; next so, in weakly old people ot 
either sex. In these last it is most danger- 
ous, and may in them easily end in death. 
What happens in a faint is this ; the heart 
gives out, and sends no fresh blood to the 
brain ; the brain fails, therefore, to maintain 
consciousness, and the person falls. This 
fall is advantageous, because it causes more 
blood to flow to the brain, and, conscious- 
ness being renewed, the heart also having 
less laborious work when the body is level, 
all starts again. A crowded and close room 



is a frequent place for fainting. Fright, the 
sight of blood, and other mental causes, as 
well as fatigue, may produce it, in those lia- 
ble to it. Some persons never faint, through 
a long lifetime ; others do so often, even on 
very small occasions. 

What to do for fainting ? Lay the person 
down at once. Get the crowd, if there be 
one, to move away. Open the windows, 
or carry the unconscious patient (horizon- 
tally) out into the fresh air. Sprinkle cold 
water on the face ; loosen everything about 
the neck and chest ; hold smelling-salts, for 
a moment at a time, under the nostrils. An 
ordinary syncopal attack will thus soon pass 
away. 

Fractures. — Broken Bones. — Most fre- 
quently broken is the radins ; the thumb- 
side bone of the forearm, which is most 
closely connected with the hand. We may 
break it by falling on the hand with force. 
In the same way also the 2ilna may be frac- 
tured ; the other bone of the forearm. Next 
often broken is the bone of the arm (hume- 
rus) above the elbow ; and frequently also 
the clavicle, or collar-bone. After these 
(besides fractures oiW^^ fingers), come frac- 




BROKEX ARM IN SPLINTS 



tures of the larger bone of the leg {tibia, 
shin-bone) below the knee ; the thigh-bone 
{femur) \ of the ribs ; of the knee-pan ; and 
of the nose, lower jaw, and skull. 

We know a bone to be broken by the 
change in its shape ; the pain caused by 
every movement ; and the crackling noise 
(not loud), and crackling feeling to the 
touch, produced when the parts are moved. 
A broken limb is generally shortened ; the 
muscles above and below the place of frac- 
ture drawing the two pieces so as to overlap 

543 



8o 



THE FAMIL Y DOCTOR 



each other. When the break is near a joint, 
it is sometimes diflQcult to be sure whether 
there is a fracture or a dislocation. This 
difficulty is much increased when swelling 
and inflammation follow, some hours after 
an injury. In examining to determine a 
change of shape in a limb, always compare 
it with its own fellow, on the opposite side 
of the body. The two are almost sure, when 
sound, to be alike ; and if not so after one 
is hurt, this will help us to an understand- 
ing of the case. There is a change of shape 
also in dislocations ; but in them the bones 

cannot be moved 
without great resist- 
ance ; t h e r e is no 
crackling (crepita- 
tion) heard or felt ; 
and when the bone 
is put back in its 
right place, it will 
stay there. 

The most serious 
fractures are those 
called compouyid 
fractures ; in which 
there is a wound of 
the flesh, communi- 
cating with the 
broken ends of the 
bone. Sometimes one end of a fragment is 
forced quite out through the skin. 

In the treatmeyit of fractured bones, the 
two aims are, to get the broken parts into 
their right places again, and to keep them 
there until they *'knit together." This 
takes place by a natural process of growth, 
exactly like that by which a wound is healed 
on the surface of the body. A thick color- 
less "^ui^, plastic lymph, is poured out around 
and between the ends of the fragments 
of the broken bone. Gradually this 
fluid is, between those fragment- ends, 
changed to gristle (cartilage) ; and, in 
time, that gristle becomes solid bone. 
In one bone, when broken, the kfiee- 
pan {patella), it seldom gets beyond the 
stage of gristle or cartilage ; because 
that bone, from its situation, receives too 
little blood to enable it to grow or repair so 
well as other parts. 

Putting a broken bone back to its right 
shape is called "setting" the bone. This 
544- 




FINGER EANDADE, AND FIGURE 
OF 8. 



is done, in most instances, by stretching the 
limb, so as to overcome the shortening 
action of the muscles ; and at the same time 
adjusting the fragments by proper pressure 
near the place of fracture. After this has 
been effected, as nearly as possible, some 
means are needed to hold the parts in the 
same position. For this, ^/>//;2/5', bandages, 
adhesive plasters, etc., are used. No unpro- 
fessional person should venture, if avoida- 
ble, to carry out the treatment of a broken 
bone without the aid and direction of a 
surgeon . 

Joints, Sprained. — Any of the joints 
may be wrenched or sprained, without actual 
displacement. This happens often with the 
ankle, knee, wrist, elbow, fingers, etc. The 
ligaments are then stretched, and some of 
their fibres may be torn or broken. Hence 
follows more or less inflammation, and 
lameness until the ruptured ligaments have 
time to heal again. Since the "fibrous 
tissue ' ' of which they consist has only a 
low grade of vitality, and not much blood 
is given for nourishment of the joints, this 
procesr of repair in them is slow. A sprained 
ankle or knee may be longer in getting well 
than a broken leg would be. At least this 
is apt to be the case unless the sprained 
joint has given to it the best chance possible 
from the first. This is to be had by the 
patient giving up to rest it completely as 
soon as it is hurt. This inflammation may 
be averted or kept low, and a moderate 
sprain may get well in a few days. 

Nail, Splinter under. — To get out a 
splinter which is beneath the nail, pare the 
nail carefully, over the splinter, makmg a 
narrow groove, until its upper end is ex- 
posed. Then, with a pair of small nippers 




BANDAGE AND SPLINT ON LEG 



or tweezers, or less easily with a thumb and 
finger, one may seize and draw it out. 
When a nail is injured or destroyed, it 
grows from above, that is in the direction 
of the length of the finger or toe, downwards 



THE FAMIL Y DOCTOR 



8i 



or forwards. This can easily be observed 
on watching the change of position of marks 
made and left by the injury, as the nail is 
gradually restored. 

Needle penetration. — K needle gives 
almost no pain in entering the flesh any- 
where ; and it may slip about and be pushed 
by the muscles in various directions, so as 
to come near or through the surface far 
from where it entered. If a needle should 
happen, in such wanderings, to reach the 
heart, it would no doubt so affect its move- 
ments as to cause death ; but that is ex- 
tremely unlikely to happen. Still, nobody 
wishes to have even so small and smooth a 
thing slipping about in his body. If a 
needle, or part of a broken one, is known to 
enter the skin, a doctor had better be asked 
to try to get at it, if it has not already 
passed beyond being reached by a small in- 
cision. The same may be .said of bits of 
broken glass. If not seen and removed 
when first getting in, they may remain a 
long time without much irritation or dis- 
turbance. 

Nose, Foreign Bodies in. — Children 
now and then push peas, small marbles, 
etc., into their own or one another's noses. 
If the intruding thing be not very large, 
blowing the nose very hard, while the other 
nostril is closed by pressure, may force it 
out. If not, a piece of wire (a hairpin will 
do ) may be bent so as to form a small round 
loop at its end, and this (first being oiled) 
may be gently pushed up around and behind 
the offending object, to draw it down. 
Should this not succeed, the aid of a sur- 
geon must be obtained, who will use slender- 
bladed but strong forceps, made for such 
emergencies. 

Swallowing indigestible things gives 
alarm in many cases where there is little 
danger of real injury. Pins are apt to 
be swallowed when held in the mouth, 
which is a very imprudent thing to do ; but 
they will more often stick across the upper 
part of the throat than go down. (See 
Choking.) When a pin is actually swal- 
lowed, there is reason to believe that it is 
almost sure to find its way at last through 
the bowels and out with the discharges. If 
a hor)i button, or a piece of india-rubber, or 
a marble, is swallowed, it will ])e pretty sure 

35 



to take the same course in time. None of 
those things are poisonous. A metal but- 
ton, however, as one of brass, or a copper 
coin, as a penny, is much worse. Such a 
thing may pass safely through ; but if it 
stays in the stomach or bowels, gradually 
corroding, it will poison the system, per- 
haps, fatall3^ From such a result, no medi- 
cal skill can provide escape ; unless, when 
such a thing is known at the time to have 
been swallowed, prompt dosing with an 
emetic will bring it up with vomiting. A 
teaspoonful of powder of ipecacuanha, or a 
teaspoonful of syrup of ipecac, repeated in 
ten minutes if necessary, and followed by a 
large drink of warm (not hot) water, will 
answer for this purpose. If no ipecac, is at 
hand, a tablespoonful of salt, or a teaspoon- 
ful of mustard, in a teacup ful of warm 
water, will do. 

It is not worth while to give an emetic 
on account of the swallowing oi non-poison- 
ons indigestible solids. Nor is it best to 
give, on their account, an immediate dose 
of purgative medicine. Let the person eat 
rather heartily of soft food, as mush, pud- 
ding, tapioca, etc. ; and the next day, if the 
bowels are not free, he may take a moderate 
dose of castor-oil. While, however, such 
things, in a majority of cases, do no con- 
siderable harm, exceptions to this do occur. 
On the whole, it is well to use our senses of 
touch, taste, and sight carefully, knowing 
what is in the mouth always before we swal- 
low it. Among other things, when eating 
canned vegetables, fruit, etc., take care not 
to swallow bits of soldering metal, such as 
now and then become loosened in the can. 
As these contain lead, they may produce 
lead poisoning. This has been known to 
happen . 

Wounds. — These may be either Bruised, 
Crushed, Cut, Lacerated (torn), Penetrating , 
or Poisoned wounds. 

Bruises are familiar to everybody. If 
the blow or fall has been of such moderate 
violence as to injure only the surface of the 
head, body, or limbs, it is not a serious 
matter. Some blood will be forced out of 
the small vessels ; swelling and discolor- 
ation will follow. It will be first red, then 
almost black and blue, and at last dull yel- 
low or yellowish-brown. This is tlio history 

545 



82 



THE FAMILY DOCTOR 



of a "black eye," or of a bruise of any 
other part. Early use of a soothing appli- 
cation will do the most good. There is 
nothing better for this than cocoa butter, or 
" camphor ice." Arnica has a reputation 
for bruises far beyond its desert. When a 
bruised part becomes painful, a cloth wet 
with lead-water and laudanum will be suit- 
able. Later, bathing with soap -liniment 
will hasten the absorption and disappear- 
ance of the blood-deposit which causes the 
discoloration. 

Crushed wounds are much more serious, 
often endangering life. Such, affecting the 





PRESSURE ON 
ARTERY OF AKM. 



SPANISH WINDLASS. 



head, will cause fracture of the skull. • Fall- 
ing on the chest, ribs may be broken ; or, 
worse, the heart or lungs may be so pressed 
as to kill at once or shortly. When a limb 
is crushed in a railroad accident, it may be 
wholly or partly severed from the body. 
We might expect great bleeding in such 
cases ; but it does not occur ; the arteries 
are paralyzed, and bleed little or none, even 
when torn across. The immediate danger 
then is from shock, going down into fatal 
collapse. When this is recovered from, the 
injured limb must be dealt with according 
to the methods of surgery. Amputation is 
546 



often called for ; the damage being loo 
great for the limb to be possibly saved. 

Shock constitutes the greatest immediate 
danger in all crushing injuries. Afterwards, 
there may be inflammation (or perhaps 
mortification) of internal organs involved ; 
lungs, liver, stomach, kidneys, peritoneum, 
etc. Such cases will require perfect rest in 
bed, with treatment which can only be 
judged of by an experienced practitioner of 
medicine or surgery. Tetanus (lockjaw) 
occasionally follows a crushing injury. 

C2Lt wounds are dangerous at first 
through bleedifig. Bruised, crushed, and 

torn wounds bleed, 
as a rule, very lit- 
tle. Much differ- 
ence exists as to 
what is cut in an 
incised wound. If 
only small vessels, 
the capillaries, are 
divided, the blood 
flows steadily, of a 
moderately red 
color, being a mix- 
ture of arterial and 
venous blood. If 
a vei7i is cut, the 
flow is steady, and 
the color of the 
blood is dai'k-re^, 
almost blue-black 
or dark-purple. 
When an a7^te?y has 
been cut, b?ight 
red blood comes out 
in jets, timing with 
the pulsation of the 
heart in pumping blood through the arteries. 
Whatever the source of a flow of blood 
from a cut wound, we should endeavor 
(after cleaning out, best with a stream of 
cold water, any fo7'eig7i bodies in it) to stop 
the hemorrhage by putting and holding the 
edges of the wound together. P7-ess2t7'e may 
then be added, so far as needful and avail- 
able. Over a solid bone, as the skull, this 
will always be practicable. Bleeding even 
from a divided artery of the scalp can al- 
ways be checked, by firm pressure on the 
vessel against the bone. A co7)ip7'ess may 
be made by folding up a fragment of 




PRESSURE ON ARTERY OF 
THIGH 



THE FAMIL Y DOCTOR 



handkerchief, or rag of muslin or linen, into 
a thick piece an inch square. Laying this 
right over the source of the bleeding, it may 
be kept in place by the firm application of 
a bandage around the head. 

To stop bleeding from a vein, large 
enough to be seen, when pressure at the 
wound will not do it, the rule is to press 
lUst beloiv the wound ; that is, on the side 
farthest from the heart; as the blood flows in 
^he veins from the extremeties towards the 
neart. 

When an arte?-}' bleeds, and pressure at 
the wound fails or cannot be applied, press- 
ure must be applied above the wound ; that 
is, on the side nearer to the heart ; the 
course of the blood in the arteries being 
from the heart. 

Lacerated wounds are those which are 
torii ; as by machinery, or bites of dogs, 
horses, or other beasts, etc. They are irreg- 
ular in shape, seldom bleed much, but often 
inflame, sometimes mortify, and hardly ever 
heal ' ' by the first intention . ' ' Machinery in- 
juries may be dreadful in character ; a whole 
limb being torn off at once ; or a hand or a 
foot torn to pieces. Such may be speedily 
fatal by shock ; or their results may entail a 
tedious and uncertain struggle for life ; at 
least when an arm or a leg is badly lacerated. 
Erysipelas is one of the dangers attending 
such injuries ; tetanus (lockjaw), another ; 
septiccEmia {ox pycemia), another. 

Besides what may be needful on account 
of the general shock to the system, lacerated 
wounds require to be carefully cleared of all 
fragments of foreign bodies, dirt, etc., and 
then protected from the air by a proper 
dressing. To eleame such a wound, a 
stream of water should be allowed to flow 
over it from a clean sponge, dipped in warm 
water and squeezed above the wound. 
Water-dressins; agrees well with such in- 
juries. Double a piece of lint or soft linen, 
and squeeze it out of clean tepid water or 
clear lime-water. Lay this upon the wound , 
and cover it with a piece of oiled silk, oiled 
paper, or thin rubber-cloth. Bandage it on 
the part with just enough firmness to pre- 
vent its being displaced. Such a dressing 
will have to be moistened at least twice a 
day and had better be changed once in 



twenty-four hours ; disturbing the wounded 
surface each time as little as possible. Be- 
fore the dressing is reapplied, sprinkle iodo- 
form powder lighih^ over it. This is anti- 
septic and promotes healing. 

Penetrating wounds may vary much ; 
from piercing with a pin to a bayonet, sword, 
or bullet wound. Even a needle or large 
pin may be forced into the heart, so as to 
cause death. Everyone receiving a severe 
penetrating wound, of any part of the body, 
must be kept in a condition of complete 
rest, awaiting results which need to receive 
the best professional attention, to meet the 
dangers, seen and unseen, belonging inevi- 
tably to such injuries. 

Poisoned ^MOViXi^s. These are seldom met 
with, even in war, amongst civilized nations, 
except by unintended causation. This may 
happen especially to physicians and sur- 
geons, in their operations, and to medical 
students in the dissecting-room. Matter 
from dead bodies, or from diseased living 
ones, introduced even into the slightest 
scratch with a knife, needle, or pin, may so 
taint the blood as to produce a dangerous 
illness. Not a few ph3^sicians have suffered 
a fatal result from pricking a finger in a 
post-mortem examination. "To prevent such 
results (besides care to avoid letting an 
abraded or punctured part come in contact 
with morbid matters), as soon as such a 
thing has happened, the part should be im- 
mediately washed and sucked, and then kept 
out of the way of further danger. 

In the treatment of poisoned wounds, 
there is nothing different from that of those 
which are penetrating or lacei'ated, unless 
the wound is made by rabid a)ii??ia/s or by 
venomous serpents. For either of these last, 
im77iediate suction is a right precaution ; and 
at the same time a tight cord around the arm 
or leg, if either extremity has been bitten : 
then the end of an iron wire or rod, heated 
red hot, or a piece of caustic potassa, should 
be made to burn out the part ; or a pinch of 
gunpowder may be exploded upon it. All 
these severe measures are designed to pre- 
vent the poison from getting, through the 
blood-vessels, into tlie system. Although 
not more, probal)ly, than one in ten of those 
bitten by mad dogs have hydrojihobia, that 
one will incurably suff'er a dreadful death. 

547 



84 



POISONS AND THEIR ANTIDOTES 



Poisons are of several kinds : Animal, as 
snake-venoms and cantharides : Vegetable, 
as opium, strychnia, tobacco ; Mineral, as 
arsenic and corrosive sublimate. But a 
more useful classification of them is accord- 
ing to their effects : as Depressants, Irri- 
tants, Neurotics, and Complex poisons. 

Depressants are prussic (hydrocyanic) 
acid, tobacco, lobelia, hemlock, and aconite. 
It is true, the effects of these, and indeed of 
almost all poisons, have some complexity ; 
but their chief effect is depression, sinking, 
prostration ; which, from a certain dose, is 
fatal . 

Irritants are strong acids, as sulphuric, 
nitric, hydrochloric, oxalic, citric, and tar- 
taric acids ; strong alkalies, as potassa, 
soda, and ammonia ; phosphorus ; corrosive 
sublimate ; tartar emetic ; salts of copper 




ACONITE ROOT. 

and of zinc ; castor-oil seeds ; colchicum ; 
croton-oil ; cantharides ; and certain fishes 
and molluscs (some mussels, etc.). 

Neurotic poisons either produce stupor, 
as do opium, chloroform, ether, chloral, 
hyoscyamus, and camphor (in excessive 
doses) ; or otherwise damage the nervous 

548 



system, with either deliriiun^ convnlsions, 
tremor, or paralysis, as strychnia (or nux- 
vomica), belladonna, stramonium, calabar 
bean, cocculus Indicus. 

Complex (Irritant-Neurotic) poisons are 
such as arsenic, carbolic acid, creosote, 
digitalis, ergot, fungi (toadstools, etc.), 
hellebore, iodine, bromine, lead, etc. 

Depressant poisons cause prostration, 
sinking : with paleness, coldness, feeble 
pulse, gasping breath, with or without 
nausea and vomiting ; all the symptoms of 

collapse. 

Irj'itant poisons produce burning and 
pain in the mouth, throat, stomach, and 
bowels ; with nausea, vomiting, and purg- 
ing ; an artificial cholera-morbus . 

Neurotic poisons have just been de- 
scribed as causing either stupor, delirium, 
convulsions, tremor, or paralysis. Complex 
poisons may combine several of either of 
these kinds of effects. 

So far, we have been considering pois- 
ons as taken into the stomach by the mouth. 
It must be remembered, however, that they 
may also enter the system by being breathed 
into the lungs ; injected under the skin ; or 
even absorbed from the surface of the skin 
(especially with children ; a tobacco leaf 
has been so fatally used) ; or inserted into 
the bowels, etc. 

With these general remarks, we may 
now take up those poisons most likely to 
be met with, or heard or read about, alpha- 
betically, for ease of reference by the reader. 

Acids. As already said, strong acids are 
generally irrita7it poisons. Hydrocyanic or 
prussic acid is a powerful depressant. The 
antidotes for acids are alkalies and alkaline 
earths; as soda, limewater, chalk, mag- 
nesia, and soap, etc. In like manner, acids 
of the milder sort, as vinegar, lemon-juice, 
etc., are antidotes for poisonous doses of 
strong alkalies or alkaline earths, as caustic 
potassa, soda, ammonia, or lime. 

Aconite. All parts of this plant (Monks- 
hood, Aconitum napellus^ are poisonous. 
The only form in which any one is likely 
to take it injuriously is that of the Ti?icture 



THE FA MIL Y DOCTOR 



85 



of aconite root, in overdose (the proper dose 
is one, two, or three drops), or by mistake 
for something else. Death has been caused 
in this way : two bottles are standing by a 
patient's bedside, one containing a medicine 
to be taken internally, and the other a lini- 
ment for external application ; an attendant, 
by mistake, rubs a painful part with the 
medicine, and gives him a tablespoonful 
dose Oi the aconite liniment. 

Symptoms : burning, tingling, and numb- 
ness of mouth, throat, and stomach, extend- 
ing afterwards through the whole body ; 
sickness of stomach, dizziness, prostration, 
sometimes convulsions ; no delirium, no 
stupor, unless in quite exceptional cases. 
Death, from a sufficient quantity, results in 
a few hours. Less than a half a teaspoonful 
of the tincture has proved fatal in some 
instances ; a teaspoonful will always be 
likely to do so, if left long in the stomach. 

Treatment. — There is no chemical anti- 
dote for aconite. Vomiting should be pro- 
duced at once to get rid of it. In the house- 
hold, do not wait to send to a druggist, but 
give immediately a teaspoonful of mustard, 
mixed in a teacupful of warm (not hot) 
water. Repeat this in ten minutes, with 
large draughts of warm water, if vomiting 
does not follow. If no mustard is at hand, 
a tablespoonful of salt, in a teacupful of 
warm, not hot, water, will answer the same 
purpose. Then mix powdered charcoal, a 
teaspoonful at a time, in water, and let it be 
drunk ; and also very strong tea, freely 
taken. Let the limbs be briskly rubbed 
with warm hands, and place hot bottles or 
bricks alongside of the body and to the feet. 
If other treatment is used, it should be only 
at the judgment of a physician, who should 
be summoned as soon as possible. This 
remark will apply to all cases of poi- 
soning ; and need not therefore be hereafter 
repeated. 

Ammonia. — This is the volatile alkali. 
It has the same chemical relations as the 
fixed alkalies, potassa, soda, and lithia ; 
but flies off into the air when exposed, re- 
quiring, unless dissolved, extreme cold or 
very good pressure to condense it. It is 
intensely pungent to the taste and to the 
breathing organs, and acts as an irritant 
poison when taken in large quantities. Two 



or three teaspoonfuls, at least, of the stronger 
solution of ammonia will be necessary to 
cause danger of a fatal result. Aromatic 
spirit of ammonia might have such an effect, 
if a tablespoonful or two were swallowed at , 
once. Symptoms of such poisoning are, 
extreme burning and pain in the stomach, 
with nausea and vomiting, followed by col- 
lapse (deathly prostration), which may end 
fatally in a few hours. One case has been 
reported in which this took place in a few 
minutes ; another, after three days. Its 
being breathed freely hastens the effect. 

T?'eatment of poisoning with ammonia is 
like that for other alkalies. Give vinegar 
and water, or lemon-juice, quickly and 
largely. Afterwards, olive oil ; then milk ; 
or, if no sweet-oil is at hand, milk alone. 
The vinegar or lemon-juice combines with 
and neutralizes the alkaline ammonia. Oil 
makes a soap with it, which is innocent. 
Milk will then promote the required sooth- 
ing action, and will also nourish and sup- 
port the patient. 

Arsenic. — Both Dy accident and through 
suicidal or murderous intent, this is one of 
the most frequently fatal -poisons. Symp- 
toms of arsenical poisoning are complex. It 
is an irritant-neurotic in its action. About 
an hour after taking it, there are symptoms 
of faintness, heat of throat, thirst, and burn- 
ing pain in the stomach. Violent retching 
and vomiting follow, and the pain extends 
through the bowels, with straining and 
severe purging ; sometimes with bloody 
passages. Prostration soon results; with 
coldness, small, frequent pulse, and great 
feeling of weakness ; not infrequently deli- 
rium, convulsions, or even stupor, will pre- 
cede death. In slower cases, headache, 
trembling and other distressing nervous 
symptoms are common. There is, however, 
considerable variety in the symptoms of 
poisoning by arsenic. Death results in most 
cases within twenty-four hours ; exception - 
tionally, but rarely, in an hour or less : 
occasionally, after weeks, or even months of 
protracted suffering. 

Treatment. — If vomiting has not been 
already copious, give a teaspoonful of mus- 
tard or a tablespoonful of salt in a teacupful 
of warm water ; and follov/ this with large 
draughts of warm water, in which magnesia 

549 



86 



THE FAMILY DOCTOR 



has been stirred and mixed . Magnesia is at 
least a partial antidote for preparations of 
arsenic. The most effectual antidote is 
hydratcd peroxide (sesquioxide) of iro7i ; in- 
large doses, in the moist state, and freshly 
made. This may be prepared by putting 
Ti)ict2tre of chloride of iro7i in water (quan- 
tity not of very great consequence, use 
plenty of it), and then adding aqua ammo- 
nia (solution of ammonia or hartshorn). A 
thick powder will be thus precipitated ; — 
which, after washing it with clean water, 
may be given in tablespoonful doses as an 
antidote for arsenic. 

Carbolic Acid. — This is also called 
phenol. It is to coal-oil (petroleum) what 
creosote is to tar from wood. Symptoms of 
poisoning by either carbolic acid, kerosene, 
or crude petroleum, are those of an irritant 
narcotic. First there are burning of the 
mouth, throat, and stomach, pain in the 
abdomen, vomiting; then great prostration, 
faintness, coldness ; lastly, insensibility and 
stupor, ending in death. A tablespoonful 
of the liquid carbolic acid will be pretty sure 
to cause death, in from half an hour to eight 
or nine hours. In treatment of this form of 
poisoning, we must first use an emetic (mus- 
tard, salt, or ipecac, with plenty of warm 
water), and then give the patient large 
draughts of sweet oil. If that is not on 
hand, lime-water and milk, freely given, 
will be likely to do good by shielding the 
coats of the stomach and bowels from the 
poison. 

Chloral. — Hydrate of chloral is the right 
name of this medicine, which is much used, 
especially to promote sleep. It ' is very un- 
certain in its action upon different people. 
While some are but little affected by drachm 
(sixty-grain) doses, others will be consider- 
ably^ narcotized by half as much. Twenty 
or thirty grains will be an ordinary medic- 
inal dose. Less than a drachm has been 
fatal in a few instances ; three dracJwis 
would probably almost always kill ; al- 
though some persons have taken much 
more with impunity. The symptoms of the 
poisonous action of chloral are merely those 
of deep narcotism ; the victim cannot be 
roused, and sleeps away to death, in a few 
hours. Treatment of it, in the absence of a 
certain antidote, consists in the immediate 

550 



use of an emetic, followed by very strong 
coffee or tea ; dashing cold water on the 
face and chest ; if the patient can walk, 
moving him about, slapping the back and 
limbs briskly, etc., to keep him awake, as 
in opium-poisoning ; for last resorts, the 
galvanic battery and artificial respiration. 
A physician may carefully try the antagon- 
ism which probably exists between strych- 
nine and chloral. 

Chloroform. — This liquid is much used, 
in Europe, but less than ether in this coun- 
try, as an anccsthetic, by being breathed to 
annul the pain of surgical operations. It is 
more dangerous, by far, than ether or nitrous 
oxide, in this mode of employment ; and, of 
course, it should never be taken or given in 
this way by an unprofessional person. 
Symptojns of chloroform poisoning are those 
of stupor, from which the patient cannot be 
roused. This may be preceded by signs of 
great irritation of the stomach ; as chloro- 
form is very pungent and heating when 
swallowed. Treatme?it requires an e^netic at 
once (see Aconite, Treatm^ent) ; and then, as 
there is no chemical antidote, dashing cold 
water on the face and chest, and, if it can be 
obtained, the galvanic battery ; as a last re- 
sort, artificial respiration. 

Copper. — While this metal, when pure, 
is not itself poisonous, its compounds are ; 
and they are produced by the action on cop- 
per of the fluids of the stomach, or by acids 
and other materials used in cooking, pick- 
ling, etc. In this way copper poisoning 
sometimes occurs, as well as among those 
working in copper. Mineral water (car- 
bonic acid water, soda-water) dissolves cop- 
per ; hence reservoirs of that metal, without 
any, or with only an imperfect, lining of 
something not soluble, ought not to be used 
for it. The compounds of copper most 
often acting poisonously are, blue vitriol 
(bluestone), the sulphate ; and verdigris, the 
subacetate of copper. In large amount taken 
at once, either of these will cause severe 
vomiting, pain in the abdomen, and purg- 
ing ; afterwards headache, and, in fatal 
cases, convulsions or paralysis before death. 
SI02V poisoning will result from taking small 
amounts of copper daily, as in cooked or 
pickled articles, for a length of time. Symp- 
toms of this are, a coppery taste in the 



THE FAMILY DOCTOR 



87 



mouth, with parched tongue and throat ; 
nausea, retching, perhaps vomiting ; pains 
in the stomach and bowels ; diarrhoea, with 
straining ; weakness, with nervous restless- 
ness ; dizziness, cold sweats, cramps, and 
at last convulsions. 

Treatment for rapid copper poisoning (as 
it is itself an emetic) should consist in giv- 
ing an abundance of ivhites of eggs ; albu- 
men making a harmless compound with 
copper. Milk may be given freely if no eggs 
are at hand ; its effect is of the same kind. 
For sloiv copper poisoning, the main thing 
is to withdraiv the caitse, in whatever thing 
or things it may exist. Then, a milk diet, 
with moderate doses of an opiate, as pare- 
goric, or small doses of laudanum, to 
assuage the pain and diarrhoea, will be suit- 
able. 

Corrosive Sublimate. — This, the chlo- 
ride of mercury, is a deadly poison ; three 
or four grains of it may kill a man. Symp- 
toms of its action are, in a marked degree, 
those of the irritant poisons; a metallic taste, 
burning in the mouth, throat, and stomach, 
pain in the abdomen, vomiting, purging, 
with straining, nervous anxiety, extreme 
prostration ; often convulsions, sometimes 
stupor, before death. Commonly, death 
does not result under one or more days ; but 
examples are recorded of its- taking place 
within an hour after the poison had been 
swallowed. Treatment of corrosive subli- 
mate poisoning requires (as for copper) free 
administration of whites of eggs ; the more 
the better, until relief is obtained ; or, if 
eggs cannot be had, large and repeated 
draughts of milk. 

Fungi. — Mushrooms and Truffles belong 
to this group of plants ; both being largely 
eaten, and agreeing with most persons. 
Botanists inform us that there are many 
species of innocent and nourishing fungi ; 
but there are some, also, that are danger- 
ously poisonous. While, then, the general 
rnle is, that those whose color is not dark, 
nor taste harsh, nor odor disagreeable, are 
harmless, experiments are not safe in such a 
matter, when made by those ignorant of the 
kind they have found. The true eatable 
nucshroom, agaricns campestris, grows on 
open ground, has />z;//j "gills" or frilled 
arrangement underneath its crown, a small 



'" ruffle " also on its stem, and a thin skin 
on top, which can be peeled off easily. The 
assertion made by some that even this plant 
is unsafe until cooked does not asfree with 
my experience ; as I have often eaten at 
least a small handful of mushroom plants 
raw, without any injury. Still, the}^ may 
under some circumstances be less whole- 
some, and cooking improves their flavor as 
well as secures their innocency. Symptoms 
of ' ' toadstool ' ' poisoning are those of irri- 
tant poisoning ; vomiting, purging, and ab- 
dominal pains ; with, also, dizziness, partial 
blindness, delirium, perhaps convulsions 
and stupor, at least in fatal cases. Gener- 
ally, the symptoms do not show themselves 
for a number of hours, if the irritant effects 
are most prominent ; but stupefying effects 
have sometimes appeared within an hour or 
two. 

No antidote for fungus-poisoning having 
been ascertained to exist, the proper tixat- 
ment for it is, the use of mustard, salt, or 
ipecac, as an emetic, followed by charcoal 
and magnesia-water, and then stimulants 
(ammonia, whiskey, etc.), if required by 
great debility ; lime-water and milk for 
nourishment (later, beef- tea, etc.) ; and, if 
irritation and pain without stupor be pres- 
ent, careful use of moderate doses of some 
opiate, as paregoric or laudanum, to assuage 
distress and procure relief. 

Lead. — While metallic lead is not poi- 
sonous, many of its compounds are so. The 
one most nearly inert is the sulphate of lead. 
Hence sulphuric acid, and its salts, as sul- 
phate of magnesium, are antidotes for it. 
Sugar of lead (acetate of lead) and the sub- 
acetate, present in Goulard's extract, which 
are often used to make lead- water, are some- 
times taken poisonously by mistake. Vio- 
lent vomiting and purging, withver}^ severe 
pains in the abdomen, followed by prostra- 
tion have been the symptoms in such cases; 
death taking place (if the quantity was very 
large) in from one to three days. Treatment 
for such acute or sudden poisoning by lead, 
should consist in the use, if vomiting is not 
copious, of an emetic dose (twenty to thirty 
grains) of sulphate of zinc, followed by 
whites of eggs in abundance, milk, and 
moderate doses of sulphate of magnesium 
(Epsom salts); with warmth applied to the 

551 



88 



IHE FAMILY DOCTOR 



body, and opiates (as paregoric or lauda- 
num) to relieve pain wL t\\ the most urgent 
symptoms have been overcome. 

Opium. — Symptoms of any kind of opiate 
poisoning are : in not very excessive dose, 
at first a short period of excitement ; in over- 
whelming dose, this is absent and the deep 
stupor comes almost at once ; with closed 
eyes, whose pupils, if the lids be raised, are 
seen to be contracted ; pulse slow and full ; 
breathing snoring (stertorous) ; face flushed 
and skin warm, until near the end, when 
pallor and coldness precede death. The 
slowness of the breathing in bad cases is 
very remarkable. The condition on the 
whole bears a close resemblance to apoplexy, 
dead drunkenness, and compression of the 
brain from fracture of the skull. In neither 
of these, however, are the pupils contracted 
as in opium-poisoning. Death usually fol- 
lows within from seven to twelve hours. 

Treatment of opium-poisoning calls first 
for an emetic ; a teaspoonful of mustard, a 
tablespoonful of salt, or a teaspoonful of 
ipecac, in warm water, should be poured 
down the throat at once, if the patient can 
swallow. When this is not possible, a phy- 
sician will use a stomach-pump . Also, cold 
water should be dashed upon the face, and 
the patient's body may be slapped vigor- 
ously, or, if he can, he may be made to 
walk about ; anything to keep hiin awake, or 
from sinking into the fatal degree of lethargy . 

Phosphorus. — This substance, a small 
portion of which is always naturally present 
in our brains and in our bones, is, when in 
the vSeparate state, a most destructive poison. 
It acts rapidly ; when, for example, ends of 
lucifer matches are swallowed, through mis- 
take or malice. It is known also to act 
slowdy, in producing disease of the jaw- 
bones, with those engaged in making lucifer 
matches. Symptoms of acute or rapid phos- 
phorus poisoning usually begin to appear a 
few hours after it is taken. There is a gar- 
lickly taste, with burning in the throat, pain 
in the stomach, violent vomiting, sometimes 
purging ; coldness, prostration, and either 
convulsions or stupor before death, which 
may follow in from one to five or six days. 
The amount necessary to kill an adult is less 
than a grain. A child two years old is reported 
to have died in consequence of swallowing 
552 



the ends of eight friction-matches ; and two 
of these have killed an infant two months 
old. 

T7'eatment of phosphorus poisoning must 
be conducted without any known antidote, 
unless old spirit of tiirpcntine, in teaspoonful 
doses, be such, as some have asserted. 
First give an emetic with plenty of warm 
water ; then charcoal aud magnesia-ivater y 
abundantly. No oil (unless oil of turpen- 
tine, as above said) is to be given after 
phosphorus poisoning ; oil dissolves and 
diffuses it more rapidly. Rice-water, milk, 
or flaxseed-tea will be suitable to allay irri- 
tation, in a case which escapes death. 

Infancy and Childhood. 

Nourishment. — Every mother should, if 
she can, nourish her own child, from her own 
breast. This is nature's law, as well as the 
law of love. 

Some mothers, unfortunately, cannot 
furnish nourishment for their offspring. 
Either they have no milk, or very little, so 
little that a child cannot live on it ; or they 
are in such feeble health that it will risk 
their lives to afford it ; or indisposition may 
make their milk unfit, unsafe for nourish- 
ment. What then? 

The usual resort is to the bottle. First, 
however, ascertain whether the mother has 
not some good milk, even though not enough. 
If she has half enough (as is the case with 
quite a number) let her give the babe the 
benefit of this, if it lasts, until the child has 
passed through the most of its teething, or 
at least has weathered its first summer. Let 
her nurse it two or three times in the day 
and evening, and give it (or have given to 
it) the bottle for the rest of the time. 

Indeed, it is a good plan, under all cir- 
cumstances, for a child six months old to 
learn to use bottle-food, so as to make the 
change more easy later, especially if illness 
or some other cause should oblige the 
mother to wean it suddenly. 

Weaning. — ^This never should be sudden, 
if it can be helped. If a mother can nurse 
her infant a full year, it will be well ; if 
eighteen months, still better. When she 
has, up to two years, half enough for it, let 
it get what it can from her, and eke out the 



THE FAMIL Y DOCTOR 



89 



rest with outside nourishment. Never let a 
child be weaned in summer \i\\. can be helped. 

Bottle-feeding, — The bottle is vastly 
better than the spoon. It imitates nature 
better ; it allows the food to go more slowly 
into the stomach ; and it gives the infant 
desirable exercise in taking it. Get a glass 
bottle, holding about half a pint, with a 
rubber nipple, but without a tube. Two 
bottles, or at least two nipples, will be well 
to have, for alternate use and thorough 
cleansing of both. For a babe less than a 
month old, half a bottle at once will do for 
a meal. In a few months, it will readily 
take nearly or quite a whole one, several 
times a da}^ A child six months old can, 
and ought to, appropriate three pints of milk 
or more in twenty-four hours. Remember 
a child has to grow as well as to live. When 
too much has been swallowed, it will often 
(and had better) be thrown up. If it be milk, 
this is then usually curdled. Untaught per- 
sons are frightened at this ; but the fact is 
that milk is always curdled at the begin- 
ning of digestion. The natural acid of the 
stomach acts upon it. 

After each time of use, the bottle ought 
to be scalded (that is, washed out with hot 
water) ; in summer time, or where the child 
is delicate, an added precaution is to add 
soda to the water with which it is cleansed. 

flilk. — Cow's milk is almost the only 
kind used in this country for infants ; here 
and there, goat's milk may be had. Cow's 
milk is stronger in " solid " contents than 
woman's milk, but the latter is sweeter. 
Commonly, then, during the first months, 
a little pure water is added (half, or less, of 
the amount of milk), and a little white sugar. 
As the child grows older, less water is 
needed, and within the year often, none at 
all. A great mistake was formerly made, 
in mixing two pints of water with every 
pint of milk ; the poor things sometimes, 
no doubt, starved under such a regimen. 

But, sometimes, the thicker and harder 
curds made in the stomach with cow's milk 
may be difficult for the babe to digest. It 
becomes colicky and fretful, or it refuses 
the bottle. Then we nuist add rather more 
water, and something else to help to diffuse 
the clots, thus keeping them from forming 
solid masses. 



Starchy materials will do this prettv 
well. Such alone will not nourish a child 
fully ; arrowroot, farina, and other starches 
contain no nitrogoi, and some of this ele- 
ment is indispensable for the growth of 
muscles, bones, and brains. Moreover, 
during the first three or four months very 
little saliva or pancreatic juice is formed, 
and, without these, starch is not digested. 
But the viechanical qualities of starch fit it 
for mixing up the casein and albumen of 
milk in the fluids of the stomach,, and so 
promoting its digestion. 

What May be Used with Milk. — 
Simple articles, especially barley, rice, 
and oatmeal, are commonly available for 
this purpose. Either of them does best 
when ground (or beaten in a mortar) to a 
fine powder for use. Barley-^'2X^x answers 
well when the bowels are about right (that 
is, from two to four moderate, natural pass- 
ages daily) ; I'ice, when there is diarrhoea ; 
oatmeal, when the child is " bound, " or not 
free enough in the bowels. 

For barley-water, a teaspoonful of barley- 
meal for a two or a three months' old infant, 
two teaspoonfuls for one over six months, 
may be mixed with a tablespoonful or two 
of cold water, and then put into a pint of 
water. Bring this to the boiling-point, and 
boil it down to half a pint. Strain it through 
a fine sieve or a clean linen cloth, and stir 
it in with a pint of milk, adding a little salt, 
and an even teaspoonful of granulated white 
sugar. Put what is not used at once, in a 
cold place (on ice, if it be summer time, or 
in the spring-house in the country) to keep 
for the next feeding-time. Never give milk 
twenty-four hours old to a young child, 
under any circumstances. 

Rice and oatmeal may be prepared in the 
same way, and used according to the state 
of the child's bowels, ivhen milk alone does 
not appear to digest well. Should neither of 
these simple additions meet the difficulty, 
you may safely try some of the " infants' 
foods." Mellin's, Horlick's, Nestle's, and 
Imperial Granuni are, among the l)est. 
These "foods" are not, like arrow-root, 
sago, and tapioca, merely starches. They 
contain some also of the nitrogenous ma- 
terials. 



go 



THE FAMILY DOCTOR 



It is not necessary, indeed it is hardly 
desirable, to ask a dairyman to furnish only 
the milk from one cow. You must know 
the cow very well to be sure that its milk is 
the best. A good dairy man is the best de- 
pendence of all ; and there is no harm in 
mixing the milk of several cows, all equally 
fresh. What ought not to be done is to mix 
hco days' milks together. Thorough scour- 
ing of the pans, and keeping milk in a pure 
atmosphere (as w^ell as a cool one), are of 
extreme importance. 

When milk is served only once a day in 
hot weather, it had better be brought at 
once to the boiling point — to make it keep 
better, — and then set in the coolest and clean- 
est part of the house ; best of all, put on ice. 

A young infant, under a year old, had 
better take all its food waj^in ; unless in the 
torrid heat of our midsummer. With the 
thermometer from 95° to 98°, one does not, 
young or old, want anything warm, inside 
or out. 

If there be a sour smell on the breath, or 
sourness of the curds thrown up, or colicky 
pain after feeding, or beginning looseness of 
the bowels, lime-water should be added to 
the bottle-food. A tablespoonful to the 
bottle will not be too much. It is always 
harmless, if the bowels are not constipated ; 
and it often does a great deal of good. 
When very tough curds are formed after 
taking cow's milk, a pinch of soda (bicar- 
bonate) will help to dissolve them still more 
effectually than lime-water or the starch 
foods. But soda must be used in small 
doses, and occasionally only. Lime-water 
may be, if called for, an every- day remedy 
for sourness of stomach, especially with a 
disposition towards diarrhoea. 

For thirsty between feeding- times, in 
summer weather, the best plan is to give 
cold water moderately, and supply from 
time to time a soft clean rag containing 
pounded ice for the child to suck. When a 
sick child has fever, however, it may often 
need to drink a good deal of water. 

Clothing for Infants. 

Let the clothing of infants, from birth, 
be warm enough and loose enough for com- 
fort. No tight bands should ever be put on 

554 



them. Some parents, in over- anxiety about 
cold, put on three times as much as is 
needed, and then shut all their chamber and 
nursery windows and doors, with big, hot 
fires ; wondering, then, that their babies are 
fretful, get skin diseases all over, and often 
seem to catch cold almost every time they 
are taken out. 

Babies resist actual cold less safely than 
older persons ; but just enough clothing is 
always better than too much for them. And 
they do not need to have the rooms they live 
in any warmer than we do — say 68° to 70° 
Fahr. usually. They are also more hurt by 
close, foul air than grown people are. 

When they are old enough to wear short 
clothes, a common mistake has been of an 
opposite kind : to leave their arms and legs 
bare ; they are so pretty thus ! But many 
an attack of croup and of inflammation of 
the lungs, sometimes fatal, has followed 
such exposure in a chilly atmosphere. 
Children should have no less protection of 
their limbs from cold than men and women. 
Kven though, when healthy and active, 
they do not seem to feel it ; it is not safe. 

Very important is the changing of clothes 
with infants. When their thighs are wet, 
and all next to them is soiled, they should 
be changed at once, always. Neglect of this 
may cause chafing of the skin, very disturb- 
ing to the child, and sometimes as bad as a 
burn. A soft sponge is, when the skin is 
tender, better than a rag or towel ; but a 
sponge must be well cleansed every time, 
with soap and hot water, to be used again. 
Dusting with a little " pat " filled with fine 
starch or arrow-root powder is very sooth- 
ing and protective. 

When the skin has become sore about 
the thighs, the child will show it by a sharp 
cry on wetting itself. Redness also, as 
well as tenderness to the touch, will be 
found on examining it. Then talloiv, cold 
cream (of the apothecary), or oxide of zinc 
ointment, should be applied gently every 
night and morning (or oftener if need be) 
after changing it. The worst cases, such as 
come only from considerable neglect, may 
need to be treated like burns, with soft rags, 
wet with lime-water and sweet oil (equal 
parts, mixed), and covered with oiled silk. 



THE FAMIL Y DOCTOR 



91 



Babies, as well as adults, should have 
the head kept cool, and the feet warm. 
Out of doors, a cap is all right — thick or 
light according to the season ; but there is 
no need of any cap being worn in the house. 
They are better without it. 

A frequent trouble is with the bed-covers 
at night. First, never forget that covering 
makes 710 warmth of itself, It only keeps (by 
non-conduction) what warmth the bod}^ has 
of its own. So, if a baby is put cold into a 
cold bed, especially if it be sick, it may 
scarcely get warm all night. In that case 
the bed- clothing should be warmed first ; 
by passing a hot flat- iron under and over it ; 
or, for an ill bab}^ keeping a warm brick or 
bottle or tin of hot water in the bed w^hile 
needed . 

Restless children will often fling and 
kick the bed-covers all off at night ; and 
this exposes them to taking cold. Watch- 
ing them all night is hard service. Much 
better will be the canton-flannel night-gown, 
sewn up tight (like mittens) at the ends of 
the hands and feet. If they do throw every- 
thing else off, this will keep them still pretty 
warm. 

Must infants always wear flannels in the 
daytime ? Delicate ones certainly should, 
in our climate ; thick (though soft) flannel 
in winter, and light flannel in summer time. 
When an infant shows itself, at two or three 
years of age, to be hardy, its summer flannel 
may be left off safel3^ Silk, or merino, 
will do for all but weakly children. 

Bathing. — A new-born child should be 
bathed only in ze^<2rw water, in a warm room. 
From 95° to 90° should be the temperature 
of its bath ; the thermometer had better be 
used, as the touch is so uncertain. As it 
gets older, at least if it seems " hearty," the 
water may be allowed gradually to go down 
to 85° ; or, in warm weather, even 80°. 
The best test of its not being too cool, is, 
the infant being rosy and merry after the bath. 
A child should like its bath, if it is rightly 
managed ; never startling it with a sudden 
plunge, but accustoming it to it by degrees. 
A mother had better bathe her own baby, if 
she is well and strong enough to do so. 

One error especially to be avoided is, 
letting a child, once wet all over, sit half in 



and lialf out of the water ; being thus chilled 
by evaporation from the uncovered part of 
the body. 

During our hottest weather, when the 
thermometer ranges between 94° and 100°, 
even a young infant may profit by a cool 
bath, say at 75° or 70° ; but then it must 
be a short-time bath also. The cooler, the 
shorter the time of immersion. 

Much soap does not need to be used in 
bathing infants. If the child l^e bathed 
daily, it needs (after its first thorough 
cleansing) onl}^ an occasional employment, 
unless about the thighs, of a little of the 
best castile soap. Salt may be added to the 
bath if the child is weakly, for its tonic 
effect. In sickness, warm or hot baths may 
be of great service. 

Exercise. — After the first few months, a 
babe should be allowed and encouraged to 
sprawl ; first on a wide bed, being watched 
that it does not fall off; after^vards on a car- 
peted floor, or a rug. This will spread its 
chest, and bring most of its muscles into 
play. Thus it will gain strength, and get 
ready, in due time {don^ t hurry it) to stand 
up and walk. Crawling comes first, accord- 
ing to the true nature of bodily develop- 
ment. 

Airing. — J^ery soon every baby ought to 
begin to be taken out in fine weather. In 
summer, no matter how soon : in winter, it 
requires care about keeping it warm, of 
course. But quite young infants may be, 
with proper out-of-door clothing, accus- 
tomed to being taken out into the sunshine 
and air every fine day. 

A nuser}^ ought to be alwa3'S a sunny and 
well-aired room. As already said, infants 
suffer more harm from bad air than grown 
people do. Scarlet fever, measles, whoop- 
ing-cough, diphtheria, and all other di.'.eascs 
are commonly worst, killing the most child- 
ren, in tenement-houses ; and, elsewhere, in 
crowded alleys, where people live too close 
together and do not have fresh, pure air to 
breathe. 

Sleep for Children. 

For the first month or two. an infant 
naturally sleeps more than half its time. 
All through the first year, many l)abies 
sleep from twelve to sixteen hours in the 

555 



92 



THE FAMIL Y DOCTOR 



twenty-four. It is a grand thing for all 
concerned when the little one can be trained 
early to sleep most of the nigJit. Habit may 
be formed, in such matters, very soon. 

Lay the child do7ini to sleep, from the 
start ; do not get it used to being carried 
about to go to sleep in somebody's arms. 
Put it to sleep in its crib, alone as a rule. 
Hard to believe as it seems, some w^eary 
slumbrous mothers have overlain their babies; 
that is, rolled upon them while asleep and 
suffocated them. Moreover, the vapors from 
another human body make the bed less 
wholesome for the child. Yet, with a wide 
bed, convenience may sometimes afford rea- 
son for a child being laid beside, but not 
too near, its mother or nurse. 

Never rock a child in a cradle. This 
has, happily, quite gone out of fashion. If 
it has any effect, it is by causing a kind of a 
dizziness (like seasickness) which cannot be 
good for the child. 

Let the baby soon get used to going to 
sleep in the dark. Otherwise, when it gets 
older, it will be afraid to do so, with a fear 
often very hard to overcome. Put no cur- 
tains about a bed, for a child or grown 
person. 

Most babies, when they do sleep well 
early in the night, wake very early in the 
morning, and then want food. Before noon 
they are apt to be ready to take a nap of 
two or three hours. Some wall also want 
an afternoon nap of an hour or two. Let 
them sleep all they will ; sleep and grow 
fat. Never wake a young child (or in- 
deed an older one) suddenly ; it jars their 
brains. When their sleep is out they will 
wake up of themselves. 

Teething. 

Mothers and nurses ought to know 
what to look for in their babies' mouths, 
as the months follow each other in their first 
two years. Only twenty teeth, be it remem- 
bered, come in the first set, or, ''milk 
teeth." Thirty- two follow these, and take 
their place, in the second set. 

About the end of the sixth month (from 

the fifth to the eighth) , it is common for the 

two lozuer middle front to appear through 

the gum ; and not long after, even some- 

556 



times before these, the two 2tppe? middle 
front ones. These are called cutting or 
incisor teeth. So are the next to come out 
— alonside of the first — the lateral incisors 
(side cutting teeth), below and above; 
which appear between the eighth and the 
tenth months. Before the infant is a year 
old, then, it usually has at least eight front 
teeth out ; four below and four above. 

Next, we might expect those nearest 
these to appear; but they do not. Instead 
come W\^ first jaiu or molar teeth — two below 
and two above — between the twelfth and 
the fourteenth months. 

Then follow, between the fourteenth and 
twentieth months, the stomach and eye 
teeth, as people call them ; the four canine 
teeth, two below and two above ; pointed 
teeth. 

After these, and last of the first set, come 
the second jaiv or molar teeth; two below and 
two above ; between the eighteenth and 
the thirty- sixth months. In each jaw, in 
all, there are then four incisors, two canines, 
and four molar teeth ; doubling these, we 
get the twenty of the whole set. The fol- 
lowing diagram shows this, with the order 
of their succession : 

5 342112435 
M MCIIIICMM 

MM CIIII CMM 

5 3 4211243 5 

I stands for incisor ; C for cani/ie ; M for 
molar. 

This order is the general mode of suc- 
cession ; but variations from it are far from 
rare. Often the upper teeth, front and all, 
come before the lower ones. The time for 
each group of teeth is frequently later, and 
sometimes earlier, than that above men- 
tioned. 

As the time comes near (about the sixth 
or seventh year) for the second dentition, 
the new set, whose germs were in the jaws 
at birth, grow steadily larger in the gums. 
The milk teeth are 710I foixed out ; but, 
under the wonderful natural adaptation of 
parts, their fangs are gradually absorbed, 
and thus they loosen and drop out, or are 
easily taken out, and make way for the 
second set of permanent teeth. These are 



THE FA MIL Y DOCTOR 



93 



thirty- two in number. The first to come 
through the gums are the first molar or jaw 
teeth. Next, at about seven years of age, 
the middle incisors ; then the lateral incis- 
ors, at or near the end of the eighth year. 
After these, the first pre-molars (bicuspids) 
or lesser jaw" teeth ; and in the ninth year, 
the second pre-molars. Between eleven and 
twelve 3^ears, the permanent canines, two 
above and two below. From twelve to thir- 
teen or fourteen 3^ears, the second molars ; 
and from seventeen to twenty-one years, the 
last molars, or icisdoni teeth. These last are 
often imperfect from the start. 

Dentition is a process oi growth. A great 
deal of blood is needed in the tissues of the 
jaws for this purpose. Moreover, for the 
teeth to "come out," the gums must give 
way, by absorption. Should this be slow, 
a tensio7i of the gum may occur ; and , 
through the nerves, the whole system may 
be brought into S3^mpathetic excitement. As 
the nervous apparatus is much more irrita- 
ble, more easily disturbed, in babyhood than 
in adult life — we often have, from this cause, 
worrying ; fretfulness ; sometimes fits, or 
co7iv2tlsions . A child w^hich was " always 
good" before, now may cry a great deal, 
losing its reputation for goodness altogether. 

Why Babies Cry. 

A word here about babies' crying. A 
healthy child, not teething, if well taken care 
of., ivill ve7'y seldom cry. If it becomes very 
hungry, and is not nourished, or is cold, or 
too warm, or is left with garments soiled 
and wet, of course it cries. And, the habit 
once formed, cry it will, though the whole 
household and neighborhood regard it as a 
" crying evil." 

Several sorts of crying may be observed, 
which it is desirable to understand. First 
there is the cry of surprise, on the child 
being first ushered into the world. That is 
all right and natural. 

Next, comes the calling cry, of hunger, 
thirst, or other want. Sharper and shriller, 
sometimes a violent scream, is the cry of 
pain ; as of colic or earache ; or of fright, as 
when a babe rolls out of its bed or crib upon 
the floor. Much like the cry of simple 
want, but habitually harsher in manner, is 
that of demand or com??ia?id , of a child 



already spoiled ; finding that whatever it cries 
for it icill get. An aggravation only of this, 
is the (sometimes fairly impish) roar and 
succession of screams, of tem/ycrand passion 
Disease has various cries ; according to its 
character. Sometimes it is only a faint 
moan, attending nearly every breath. Otiier 
times it is hoarse, as in croup ; along with a 
short, barking congh. Or it may be the 
wild scream of inflammation of the brain. 

What Teething Is. 

Teething is not a disease, a morbid pro- 
cess, at all. But it is an important change, 
which for the time renders the child more 
than before or after liable to disorders, 
under any disturbing causes ; and the pro- 
cess of penetration of the gums by the young 
teeth may sometimes itself be imperfectly 
accomplished. The most common and least 
alarming effect of the ' ' sympathetic irrita- 
tion " of teething is diarilicea. This seems 
often to give a safe vent and relief to the 
disturbance of the system. Three or four, 
or even five passages from the bowels daily, 
at such times, are not objectionable ; are 
much better than constipation. Convulsions 
are frightful to behold, and attended by 
danger. 

Here, how^ever, it may be vSuitable to 
refer briefly to lancing the gums. Health}^ 
babies may often pass through their teething 
without needing to have their gums lanced. 
But some may be, by this simple and harm- 
less means, kept from having convulsions, 
which, if brought on, may threaten their 
lives. Use a clean, sharp lancet, and divide 
the gum with a straight, firm cut ; in the 
direction of the edge if it be an incisor, and 
across the crown if a molar tooth ; and 
then there will never be any ' ' scars ' ' or 
other trouble. 

It is well to lance the gums whenever 
they are much s^eollen, red. painful, and 
worrying, to the child, making it nervous 
and hard to' get to sleep; or when, even 
though not swollen, the tooth is evidently 
not far within the gum, which seems tense, 
and a source of irritation, calling for relief. 
Many a child, once helped by this measure, 
will ask for it, with looks if it has no words, 
to have it repeated. 

557 



94 



THE FAMILY DOCTOR 



A lesser, but not iininiportant means of 
relief for worriment of the mouth during 
teething, is the use of rubber rings, bits of 
ivory, etc., smooth and firm, but too large 
to swallow, for the child to bite upon. 
When there is much heat of the mouth, a 
soft rag filled with pounded ice will, in sum- 
mer time, do the most good. 

At no time is it more needful than dur- 
ing dentition, to be very careful about the 
food which the child takes. Indigestion is 
a very common exciting cause of convul- 
sions. 

Summer Dangers. 

In our American cities, hot weather kills 
more young children than any other cause. 
Look at the weekly record of deaths in New 
York or Philadelphia, and you will find that 
every degree of noon temperature above 95° 
costs scores if not hundreds of little lives . In 
those cities, about one-half of the deaths of 
children in the first year of life, and nearly 
one-third of those in the second year, take 
place in June, July, and August. 

High heat^ a^oivding^ filth, and itnsidtable 
food, conspire against children in the sum- 
mer homes of the city poor. But the rich 
maj^ suffer also, from excessive heat, toitm air, 
and impi'oper diet, for their children ; and 
these causes produce many cases of siLmmer 
complaint, or " cholera infantum." 

Whoever, of our city families, can take 
their infants out into the country, during 
their first, second and third summers, for 
the months of June, July, August, and Sep- 
tember, ought to do it. With those who 
cannot, the next best thing is to ta'ke or 
send them out on frequent excursions, on 
land or water, and to have them often in the 
open parks or squares ; for as much pure, 
cool air as they can get. It is the best pre- 
ventive, and often the best curative, of sum- 
mer complaint. 

For those who are obliged to live in the 
crowded parts of towns or villages, the rules 
given by the Obstetrical Society of Philadel- 
phia *' for the management of infants during 
the hot season " have proved serviceable. I 
will quote them here, in addition to what 
has been already said on our previous pages 
on the same subjects. 
558 



Rules for Management of 
Infants. 

Ride I . — Bathe the child once a day in 
tepid water. If it is feeble, sponge it all 
over once a day with tepid water, or with 
tepid water and vinegar. The health of a 
child depends much upon its cleanliness. 

Ride 2. — Avoid all tight bandaging. 
Make the clothing light and cool, and so 
loose that the child may have free play for 
its limbs. At night, undress it, sponge it, 
and put on a slip. In the morning remove 
the slip and dress the child in clean clothes. 
If this cannot be afforded, thoroughly air 
the day- clothing by hanging it up durin'g 
the night. Use clean diapers, and change 
them often. Never dry a soiled one in the 
nursery or in the sitting-room, and never 
use one for a second time without first wash- 
ing it. 

Ride J . — The child should sleep by itself 
in a cot or cradle. It should be put to bed 
at regular hours, and be early taught to go 
to sleep without being nursed in the arms. 
Without the advice of a physician, never 
give it any spirits, cordials, carminatives , 
soothing-syi^iips , or sleeping-drops . Thousands 
of children die every year from the use of these 
poisojis. If the child frets and does not 
sleep, it is either hungry or ill. If ill, it 
needs a physician. Never quiet it by candy 
or cake ; they are the common causes oi 
diarrhoea and other troubles. 

Rule 4. — Give the child plenty of fresh 
air. In the cool of the morning and even- 
ing send it out to the shady sides of broad 
streets, to the public squares, or to the park. 
Make frequent excursions on the rivers. 
Whenever it seems to suffer from the- heat, 
let it drink freely of ice-water. Keep it out 
of the room in which washing or cooking is 
going on. It is excessive heat that destroys 
the lives of young infants. 

Rule 5. — Keep j^our house sweet and 
clean, cool and well aired, In very hot 
weather let the windows be open day and 
night. Do your cooking in the yard, in a 
shed, in the garret, or in an upper room. 
Whitewash the walls every spring, and see 
that the cellar is clear of all rubbish. Let 
no vslops collect to poison the air. Correct 
all foul smells by pouring carbolic acid or 



THE FAMIL Y DOCTOR 



95 



quicklime into the sinks and privies. The 
former articles can be got from the nearest 
druggist, who will give the needful direc- 
tions for its use. ]\Iake every effort your- 
self, and Urge your neighbors, to keep the 
gutters of your street or court clean. 

Rules for Diet of Infants. 

Ride 6. — Dirast-milk is the only proper 
food for infants. If the supply is ample, 
and the child thrives on it, no other kind of 
food should be given w^hile the hot weather 
lasts. If the mother has not enough, .she 
must not wean the child, but give it, besides 
the breast, goat's or cow's milk, as prepared 
under Rule 8. Nurse the child once in 
two or three hours during the day, and as 
seldom as possible during the night. Always 
remove the child from the breast as soon as 
it has fallen asleep . Avoid giving the breast 
when you are over- fatigued or overheated. 

Ride 7. — If, unfortunateh^ the child 
must be brought up by hand, it should be 
fed on a milk-diet alone, and that, warm 
milk out of a nursing-bottle, as directed 
under Rule 8. Goat's milk is the best, and 
next to it, cow's milk. If the child thrives 
on this diet, 710 other kind of food whatever 
sho2iId be given while the hot iceather lasts. 
At all seasons of the year, but especially 
in summer, there is no safe substitute for 
milk to an infant that has not cut its front 
teeth. Sago, arroiv-root , potatoes , eorn-floitr, 
crackers, bread, every patented food , and evciy 
article of diet containing starch, cannot a7id 
mtist not be depe^ided on as food for very 
young irifants. Creeping or walking chil- 
dren must not be allowed to pick up un- 
wholesome food. 

R2de 8. — Each bottleful of milk should 
be sweetened by a vSmall lump of loaf-sugar, 
or by half a teaspoonful of crushed sugar. 
If the milk is known to be pure, it may have 
one-fourth part of hot water added to it ; 
but, if it is not known to be pure, no water 
need be added. When the heat of the 
weather is great, the milk Uiay be given 
quite cold. Be sure that the milk is un- 
skimmed ; have it as fresh as possible, and 
brought very early in the morning; Before 
using the pans into which it is to be poured, 
always scald them with ])oiling suds. In 
very hot weather, boil the milk as soon as 



it comes, and at once put away the vessels 
holding it in the coolest place in the house 
— upon ice if it can be afforded, or down a 
well. Milk carelessly allowed to stand in a 
warm room soon spoils, and becomes unfit 
for food. 

Riile 9. — If the milk should disagree, a 
tablespoonful of lime-water ma}' be added to 
each bottleful. Whenever pure milk cannot 
be got, try the condensed milk, which often 
answers admirabl3^ It is sold by all the 
leading druggists and grocers, and may be 
prepared b}'' adding, without sugar, oiie tea- 
spoonful, or more, according to the age of 
the child, to six tablespoonfuls of boiling 
water. Should this disagree, a teaspoonful 
of arrow-root, of sago, or of corn-starch to 
the pint of milk may be cautiously tried. 
If milk in any shape cannot be digested, 
try, for a few days, pure cream diluted with 
three-fourths or three-fifths of water — re- 
turning to the milk as soon as possible. 

Weaning the Infant. 

R2de 10. — The nursing-bottle must be 
kept perfectly clean ; otherwise the milk 
will turn sour, and the child will be made 
ill. After each meal it should be emptied, 
rinsed out, taken apart, and the tube, cork, 
nipple, and bottle be placed in clean water, 
or in water to which a little soda has been 
added. It is a good plan to have two nurs- 
ing-bottles, and to use them by turns. 

R^de II. — Do not wean the child just 
before or during the hot weather, nor, as a 
rule, until after its second summer. If 
suckling disagrees with the mother, she 
must not wean the child, but feed it in part 
out of a nursing-bottle, on such food as has 
been directed. However small the supply 
of breast-milk, provided it agrees with the 
child, the mother should carefully keej") it 
up against sickness : it alone will often save 
the life of a child when everything else fails. 
When the child is over six months old, the 
mother may save her strength ])y giving it 
one or two meals a day of stale bread and 
milk, which should be pressed througli a 
sieve and put into a nursing-bottle. When 
from eight months to a year old, it may have 
also one meal a day of the yolk of a fresh 
and rare-boiled egg, or one of beef- or nuit- 
ton -broth into which stale bread has been 

559 



96 



THE FAMILY DOCTOR 



crumbled. When older than this, it can 
have a little meat finely minced ; but even 
then milk should be its principal food, and 
not such food as grown people eat. 

When an infant's bowels do not act, at 
least once or twice, freely, every day, sweet 
(olive) oil may be given, a teaspoonful at 
once ; or vianna^ a quarter of a teaspooful 
at a time (it is sweet and easily taken) ; or 
simple syrup of rhubai'b, a teaspoonful at 



once; ox glycerine, a teaspoonful at a time. 
If the stomach is sick at the same time, 
magnesia may do more good, a quarter or 
"half a teaspoonful, according to the age of 
the child, stirred well up in a little water. 
If colic is present, castor oil, a teaspoonful 
mixed with two teaspoonfuls of spiced syriLp 
of rhubarb wil be the best thing to open the 
bowels. 



THE LAV/S OF HYGIENE 



How to Keep Well, 

In the pages over which we have passed, 
our effort has been, as the reader will per- 
ceive, to describe the various ailments with 
which man is afflicted and the accidents or 
injuries to which he is liable; also, the 
remedies to be applied or the methods to be 
adopted in the treatment of the sick or the 
injured. This, while a great part of the 
story, is not the whole story. There is a 
further very important phase of the subject. 
It is one thing to know how to get well ; it 
is another to know how to keep well. There 
is a science of health as well as a science of 
sickness. The former we call hygiene. 
This deals with the rules to be observed to 
enable us to avoid ill-health. These are of 
the highest importance, and it is incumbent 
upon us here to give the leading laws and 
principles of hygiene science. 

The world we dwell in is full of the 
seeds of disease. They come to us in the 
food we eat, the water we drink, the air we 
breathe. We cannot stir abroad or confine 
ourselves at home without exposing our- 
selves to some unwholesome condition. The 
germs of disease lurk everywhere. We may 
escape them in part, but cannot altogether. 
But what effect they will have upon us de- 
pends largely upon ourselves. A sound, 
vigorous constitution and health}^ normal 
condition of the organs of the body, enable 
us to expose ourselves, with impunity to 
conditions which might prove fatal to those 
of feeble powers of resistance or weakness 
in some of the vital organs. Therefore, in 
addition to care in avoiding exposure to in- 
jurious influences, it is very important to 
560 



strengthen our powers of resistance by a 
reasonable amount of exercise, the breath- 
ing of fresh air, attention to suitable cloth- 
ing, heedfulness of any organic w^eakness, 
and everything adapted to give us strength 
and powers of endurance. 

Impure Air. 

The air which we breathe is rarely quite 
pure, and is often very impure. This is 
especially the case in city life and within 
our houses . Pure air is only to be found in 
the open country, the mountains, or at the 
sea-side. In addition to its normal oxygen 
and nitrogen, many other gases make their 
way into it, some of them, being very un- 
healthful. There are also solid particles of 
"dust," of a great variety of materials, 
animal, vegetable, or mineral, many of 
them more or less harmful. The worst of 
them are the floating bacteria, living germs 
of disease, which inhabit air and water 
alike ; the great majority of these are harm- 
less, some of them are deadly in their effects. 

Of the impure gases in the air, some of 
the worst are of our own production. We 
are constantly breathing out matter which 
is poisonous to the system if breathed in 
again. This is largely carbon dioxide (or 
carbonic acid gas), with small quantities of 
organic poisons, the waste of the system. 

We can easily understand how it is that 
pure air becomes poisoned by respiration, 
the specially dangerous products being the 
carbon dioxide and the organic matters. The 
total amount of carbon dioxide breathed 
out in an hour is about 6 cubic feet. While 
this is an injurious gas, it is probable that 



THE FAMILY DOCTOR 



97 



the bad effects of breathing respired air are 
more due to the poisonous organic matter, 
as it is found that while an artificial atmos- 
phere containing i part of carbon dioxide 




MISPLACED PIPE. 



in IOC of air causes but little discom- 
fort when breathed, yet if an already 
respired air containing only i part of carbon 
dioxide in i,ooo of air is breathed much 
discomfort is experienced. This organic poi- 
son is probably composed partly of an or- 
ganic vapor from the luns:s, and partly of solid 
matter from the lining of the mouth and air 
passages. It is difficult to find out the 
exact quantity of organic matter present, 
but it varies exactly in proportion to the 
quantity of carbon dioxide, and the amount 
of this in respired air is therefore taken as 
the standard of impurity. 

The Air from Sewage and Sewers. — 
This is found to contain a great diminution 
of the oxygen, a large increase of the carbon 
dioxide, and many other gases, such as sul- 
phureted h3^drogen, sulphide of ammonium, 
marsh-gas, etc. A more harmful constitu- 
ent is found In the numerous germs present, 
which are probably thrown into the air of 
the sewer by the bursting of bubbles on the 
surface of the putrefying sewage. 

The air from churchyards contains car- 
bon dioxide in excessive amount, various 
vapors of ammonia, offensive and putrid 
gases, and many germs. 

Air polluted by Trades. — These impuri- 
ties depend, of course, on the nature of the 
trade. We may have hydrochloric acid, 
sulphur dioxide, sulphurous acid, ammonia, 
and sulphureted hydrogen from chemical 
36 



works ; carbon dioxide and monoxide and 
sulphureted hydrogen from brickfields ; 
nauseous organic vapors from glue refin- 
ing, bone burning, fat boiling, candle 
making, and slaughter houses ; and various 
vegetable and mineral impurities from near 
works where cotton, linen, flint, or iron 
particles are thrown into the atmosphere. 
Nor must we forget the air of workrooms 
polluted by various products of manufac- 
ture, such as lead, phosphorous, flax, etc. 

The air of towns must necessarily be 
very impure, owing to the presence of the 
injurious products given off by combustion, 
respiration, sewers, and trades ; we find a 
lessened amount of oxygen, an increased 
amount of carbon dioxide, and a fairh'- large 
amount of solid matter, both inorganic and 
organic. It is also found that it is especi- 
ally in the narrow streets of crowded parts 
of the town that the atmosphere is particu- 
larly foul. In the open spaces and wide 
streets the impurities are not nearly so 
great. 

In close rooms the air is made impure 
by products of combustion (as from the 
burning of gas) and by respiration ; the im- 
purities thus caused may be very great, 
even to the extent of 3 parts of carbon diox- 
ide in 1,000 of air. In a room in Leicester, 
containing six persons, with only 51 cubic 
feet of air space each, and with three gas- 
lights burning, the amount of carbon dioxide 
was found to be over 5 parts per i ,000 of air. 

Diseases Due to Impure Air. 

Respiration. — The effect upon most peo- 
ple of breathing over-iespired air is to cause 
heaviness, sleepiness, headache, giddiness, 
fainting, and sometimes vomiting. When 
the air is still more impure death may re- 
sult, as in the case of the 146 prisoners kept 
in the Black Hole of Calcutta, for a single 
night, of whom 123 died; and also wlien 
150 passengers were shut up on a very 
stormy night in a small cabin of the steamer 
Londondany, of whom seventy died before 
morning. The breathing of impure air day 
after day causes people to become pale, lose 
their spirits, strength and appetite, and, as a 
result, they easily contract any infectious 
disease which is in the district ; and this 

561 



98 



THE FAMIL Y DOCTOR 




A GOOD VENTILATOR FOR A ROOM. 



remark especially applies to consumption, 
which is particularly common in communi- 
ties, who live in bad impure air, and the fre- 

q u e n c y of 
which tends 
to diminish in 
proportion as 
the air habi- 
tually breatli- 
e d is i m - 
proved. 

Com bus = 
t i o n . — The 
solid particles 
of carbon 
from the 
smoke of fires, and the fumes of burning 
sulphur, are harmful to the respiratory ap- 
paratus. The gaseous products, such as 
carbon dioxide and carbon monoxide, may 
cause death if present in large quantities, 
and even in small quantities cause pallor, 
headache, heaviness, and oppression. 

Sewer Gas. — If an atmosphere is very 
largely contaminated with sewer gas, death 
may occasionally result. In smaller quan- 
tities this form of impurity will cause sleep- 
iness, headache, loss of appetite, vomiting, 
diarrhoea, colic, and prostration. Diarrhoea, 
typhoid fever, and almost certainly diph- 
theria are not uncommonly set up by sewer 
gas getting into houses, but at present there is 
no certain proof that scarlatina can be caused 
in this way. The air coming from rivers 
polluted with sewage, or from land on which 
sewage has been thrown-, has been known 
to cause dyspepsia, and even dysentery. 

Other Causes. — The air from marshy or 
newdy -broken ground is apt to produce ague. 
Workmen exposed to the dust arising from 
various occupations are liable to lung dis- 
ease. Lead poisoning not unfrequently oc- 
curs from lead dust from dyed goods ; wool 
sorters occasionally get a fatal disease called 
anthrax from germs coming from the wool 
of animals which have been similarly af- 
fected , and various other diseases arise from 
the unhealthy air of work-rooms. 

Diseases Due to Impure Water. 

Water is another fertile source of dis- 
ease, many organic and inorganic impuri- 
ties making their way into it. It is to the 
562 



former that its unhealthfulness is generally 
due. Nearly all water from the earth con- 
tains some mineral ingredients, few of 
which are harmful, some of which are 
healthful. The waters of many mineral 
springs serve as remedies for serious dis- 
orders of the system. The chief source of 
water pollution lies in organic impurities, 
which are carried through the soil from cess- 
pools, manure heaps, and similar sources 
into wells, or are emptied by sewers into 
the rivers from which many cities now de- 
rive their drinking water. 

The lack of sufficient water may also be 
a cause of disease. The person and clothes 
are not properly washed, houses and streets 
are dirty, and the sewers become clogged 
with filth. As a result there is a general 
lower state of health of the community, and 
typhoid fever and diarrhoea may be preval- 
ent. 

Vegetable Impurities. — Peaty water, in 
the absence of a better supply, may be used 
without much harm, but if the amount of 
solid matter is great it may even produce 
diarrhoea. Under this head w^e must include 
water containing germs, for although they 
generally get into the water from the excre- 
tions of animals, yet, as we know, they are 
vegetable in nature. Here we shall meet 
with the most dangerous kinds of water, 
causing many fatal epidemics. 

Cholera. — Chief among these is cholera, 
whose germs are now thought to be con- 
veyed only by water. The great epidemic 
at Hamburg in 1892, was traced to sewage 
water from cholera patients getting into the 
river Kibe, which supplies the city with 
water. The constant outbreaks of cholera 
which occur amongst the Mecca pilgrims 
every year are due to the fact that they wash 
in and drink out of the same wells, thus 
leading to an enormous mortality. This 
frequently, perhaps almost wholly, comes 
from a like distribution of the bacterial 
germs of the disease by water. Typhoid 
fever has been traced to this cause in numer- 
OLis instances. This was the case at Over 
Darvven in 1874, when a drain containing 
the excreta of a typhoid patient was blocked, 
and its contents got in the main pipe of the 
water supply. As a result, out of a popu- 
lation of 22,000 there were 2,035 cases of 



THE FAMIL Y DOCTOR 



99 



typhoid fever and 104 deaths. In Bangor, 
in 1882, there occurred an epidemic of 
typhoid fever, affecting 540 'persons out of a 
population of 10,000, of whom 42 died. 
This was found to be caused by the excreta 




HOW PEOPLE DKINK SRWAGK. 



of a single typhoid patient getting into a 
small stream wliich discharged into the river 
supplying the town with water. 

Diphtheria is probably conveyed and 
caused by impure water, but this is not yet 
absolutely proved. Dysentery is well known 
in tropical countries to be caused by impure 
water, as Vv^as proved b}'- an outbreak at Cape 
Coast Castle, where it was caused by the 
passage of sewage into one of the drinking 
tanks. Diarrhoea has been caused in epi- 
demic form b}^ impure water, as was shown 
in the old Salford jail, where the untrapped 
overflow pipe from a cistern of drinking 
water communicated with a sewer, and the 
water had thus absorbed sewer gas, and 
probably germs. 

Mineral Impurities. — A moderate de- 
gree of hardness is not harmful, but if the 
hardness is great dyspepsia and constipation 
may result. Goitre seems to be due to the 
presence of magnesium limestone in the 
drinking water, but this is disputed by some. 
Iron salts cause dyspepsia, constipation, and 
headache. Lead salts are especially dan- 
gerous, causing colic, paralysis, kidney dis- 
ease, and sometimes death. These symp- 
toms may occur when the amount of lead 
does not exceed one-tenth grain per gallon. 



Purification of Water. 

Fortunately, it is comparatively easy to 
destroy the injurious organic impurities of 
water and render it wholesome for drinking 
purposes. This, it is true, demands 
a degree of care and precaution which 
many will not take? and as a result of 
ignorance and heedlessness, water is 
almost ever3^where a common carrier 
of disease. The peril of injury from 
it can be overcome in a measure by the 
11^^ use of domestic filters, composed of 
charcoal or other substances. These, 
however, are much more effective in 
removing the mineral ingredients than 
the more dangerous organic particles. 
They also are rarely kept pure and 
clean, and may become simpl}" breed- 
ing places for bacteria. 

Boiling. — The only safe way of 
purifying questionable water in house- 
holds is by boiling. The disease 
germs, which can endure unharmed 
the low temperature of liquid air, are 
destroyed b}^ boiling water. To make sure, 
the boiling should be kept up at least 
ten minutes. An unpleasant effect of this 
is that it gives the water a flat taste from its 
loss of air. Some means should be adopted to 
restore to it the lost air. This may be done in 
a measure by subsequent filtering, the water 
slowly trickling down through and absorb- 
ing the air. 

City Filters. — Of late years many cities 
have introduced filters on an extensive scale, 
to purify the total supply and thus cut oif 
this prolific cause of disease at its source. 
The principal means employed for this are 
large filter-beds of sand and gravel, though 
in some cities spongy iron is used with good 
effect. The result has been highly encoura- 
ging in the prevention of epidemic diseases, 
and filter-beds are likely to be introduced 
before many years into the water-supply of 
all our larger cities. 

Diseases Due to Food, 

Food may in various ways give rise to 
disease. Overeating is one source of injury 
to the system. I^irt of the food is not ab- 
sorbed, and may become putrid in the intes- 

563 



lOO 



THE FAMIL Y DOCTOR 



tines, causing dyspepsia, constipation, or 
diarrhoea. If tlie excess cons^imed is prin- 
cipally in the nitrogenous materials, it leads 
to an increase of the chemical changes in 
the body, and the person tends to become 
thin rather than the contrar3^ It may cause 
gouty conditions and disease of the kidneys 
and blood-vessels. Excess of starchy and 
sugary foods often causes acidity and flatu- 
lence and great fattiness of the body, as is 
also the case with excess of fatty food. 

Deficiency of Food produces gradual loss 
of flesh and weakness of all the bodily or- 
gans, particularly of the heart. The body 
is, moreover, little able to resist cold and 
various diseases, and thus half-starved peo- 
ple are easily attacked by fevers and con- 
sumption. 

Bad Proportion of Food Stuffs. — If 
food is not given in about the right propor- 
tions, various dyspeptic troubles may arise, 
and the body will not be properly nourished. 
Similarly, eating food in a hurry, bad cook- 
ing of food, and a bad arrangement of meals, 
the food being taken too often or too sel- 
dom, or too much taken at one time and 
too little at another, will lead to stomach 
troubles. 

Scurvy. — One of the best-known diseases 
caused by the absence of some essential of a 
diet is called scurvy. This used to be very 
common on board ships on long voyages, 
and was caused either by the great use of 
salt beef, or (much more probably) by the 
absence of fresh vegetables containing the 
necessar}^ vegetable acids. « Nowadays fresh 
meat can be more easily taken on long voy- 
ages, and potatoes and lime-juice are freely 
given, so that sea scurvy is practically un- 
known. In large towns, however, we very 
frequently see the same disease, as shown by 
the sore and bleeding gums and the appear- 
ance of blood under the skin like small 
bruises, and the condition is only found in 
badly-fed people, who will tell you that they 
live almost entirely on bread and butter and 
tea, with meat occasionally, and fresh vege- 
tables sometimes on Sunday. This land 
scurvy soon disappears when proper food is 
given . 

Rickets is a disease found in young chil- 
dren, and is very largely due to feeding 
with improper food (such as starchy mate- 

564 



rials,), and to an absence of fresh air. The 
child perspires chiefly about the head at 
night, and the whole body seems to be ten- 
der and sore, the ends of the bones becoming 
soft and enlarged, especiall}'- near the ankles 
and wrists, and deformities of the limbs, 
such as bow legs or knock knees, may 
result. If there is any sign of this disease 
beginning, the child must not on any 
account be allowed to walk for many 
months, and he should be given plenty of 
fresh air, sunlight, and good nourishing 
food. 

Diseases Due to Food Eaten wlien it 
has Become Putrid. — It is a curious fact 
which we cannot explain that some food, 
such as ripe cheese, game, and " high " 
mutton is only eaten in a state of decompo- 
sition, and yet no evil results follow. Apart 
from these examples, we know that putrid 
food ought to be absolutely avoided, as it 
may cause intense poisoning, with vomiting, 
diarrhoea, great collapse, and even death. 
Such cases are, unfortunately, not uncom- 
mon from the eating of putrid meat pies, 
hams, and sausages. 

Food Diseased in Itself. — Diseased ani- 
mals not unfrequently communicate their 
diseases to man. Thus so called ' ' measly ' ' 
cattle and pigs contain in the flesh or mus- 
cles innumerable small bladders, which are 
living animals of a low type. When these 
are taken into the intestines of man without 
being killed by thorough cooking they 
begin to grow, and form tape -worms. 
Another disease, found often in Germany, 
Russia, and Sweden, is trichinosis, which is 
caused by eating pork either raw or not 
properly cooked. Minute worms live in the 
muscles of the pig, and these, on getting 
into the intestines of man, begin to breed in 
enormous numbers ; the young worms then 
pierce the intestines, get into the blood-ves- 
sels and into the muscles, so causing diar- 
rhoea, fever, pains in the muscles, and even 
death. 

Certain diseases in cattle ought certainly 
to prevent them being used as food ; these 
are infectious inflammation of the lungs of 
cattle, cattle plague, and consumption in 
the cow, smallpox in the sheep, and trichi- 
nosis and swine fever in the pig. The 
milk also of cows affected with foot and 



THE FA MIL Y DOCTOR 



lOI 



mouth disease sometimes causes severe 
S3^mptoms with ver}^ sore mouth and lips, 
and, rarely, sore hands in children, and it is 
almost certain that the milk of tubercular 
(consumptive) cattle will cause consump- 
tion in the human being. 

Vegetable foods, if putrid and decayed, 
may cause severe illness, just as may hap- 
pen with putrid animal food. 

Good Food conveying Germs. — This is 
niost frequent in the case of milk, where it 
has been found that whole districts supplied 
by one milk farm have been affected with 
some disease, such as typhoid fever, diph- 
theria, or scarlet fever, and inquiries have 
shown that either at the farm or in the milk 
shop germs of these diseases have got into 
the milk, either from the air, from sewer 
gas, or more often from water taken from 
an impure source, and either added to the 
milk as an adulteration, or used for washing 
out the milk cans. These diseases carried 
by milk, as well as tuberculosis from the 
milk of tuberculous cows, can be entirely 
prevented by boiling the milk for at least 
five minutes before it is used. 

Alcohol and Tobacco. — Alcohol is not 
required b}^ the body, and, as a rule, to 
which there are few exceptions, people are 
much better and healthier without it ; for 
instance, it has been repeatedly proved that 
soldiers can bear the hard labor of war very 
much better when no alcohol is given to 
ihem. In large and repeated quantities it 
causes many diseases, such as gout, diseases 
of the liver, heart, brain, and nerves. When 
taken, it should never be between meals, but 
only with food ; it should never be given to 
children except when ordered by a doctor, 
and should never be taken by those who 
have insanity or drunkenness in their fami- 
lies. In the treatment of disease it is a most 
useful drug, but here again only to be used 
by a doctor's order. 

Tobacco = smoking is a habit which 
should never be indulged in by any one 
under twenty-one years of age. Even after 
that age it is merely a luxury, and not a 
necessity, and if practiced in excess it may 
cause pain and irregularit}^ of the heart, 
sore throat, dyspepsia, and partial blind- 
ness. 



Infectious Diseases. 

Diseases which ma}^ be communicated 
from one person to another, or from an ani- 
mal to a man, are known as infectious dis- 
eases. Some of these, such as itch, lice, 
ringworm, hydrophobia, and a few others, 
require actual contact with a diseased per- 
son or animal, and so are called contagious 
diseases. Some of the ot»her infectious dis- 
eases, though actually transmitted in a dif- 
ferent way, may also be conve3'ed by touch. 

Animal Parasites. — The commonest at- 
tacking the external parts, such as fleas, 
bugs, lice, and mosquitoes, are generally 
well known. They cause much irritation, 
with small lumps on the skin, and scratch- 
ing leaves many marks on the body. The 
itch insect is ver\^ minute and microscopic, 
but as the female burrows under the skin 
and lays her eggs, small papules and pus- 
tules form, with very great irritatioti, and 
the body may be almost covered with an 
unsightly eruption. This disease can be 
communicated by touch to others. The 
head louse attacks the hair, and may be 
seen crawling about, or its eggs or " nits ' ' 
can be seen fixed on to the hairs themselves. 
It causes much irritation, eruptions on the 
head, and lumps at the back of the neck. 

Some insects are also of injur}- as con- 
vej^ers of germ diseases. For instance, it is 
now known that the germs of malaria and 
yellow-fever are largely, if not solely, car- 
ried by mosquitoes. Flies also carry some 
diseases from one person to another, especi- 
ally oph th a Ini ia . 

The animal parasites attacking the in- 
ternal parts of the body are numerous. The 
commonest are tape-worms which get into 
the body with diseased meat of the cow or 
pig, and cause much irritation from their 
presence in tlie small intestine ; the common 
round worm, about twelve inches long, 
which also lives in the small intestine ; and 
thread or seat worms in the lower part of the 



larofe intestine, causin": 



great 



discomfort. 



Very rarely in this country the tricliina gets 
into the intestines and muscles of man from 
diseased pork. It is not easily killed or ex- 
pelled if it has once got into the body. The 
other worms mentioned may be easily expel- 
led by simple medicines, and any discomfort 

5^\S 



I02 



THE FAMILY DOCTOR 



which they may have caused is thus re- 
moved. Another internal animal parasite, 
which is fortunately not ver}^ common, is 
the "bladder" form of the tape-worm of 
the dog. This bladder may begin to grow 
in some organ (generally the liver) of the 
human body, and cause great suffering, and 
even death, from its large size. It can only 
be removed effectually by a surgical oper- 
ation . 

Vegetable Parasites. — These are all 
very minute, and only visible by the micro- 
scope, and their presence on or in the body 
is onl}^ judged from the diseases which they 
set up. They attack either the external or 
internal parts of the body. They may be 
all included under the one head of germs or 
micro-organisms. These are small, gener- 
ally microscopic organisms of the lowest 
forms of vegetable life. 

How Germs are Conveyed and Re= 
ceived. — Germs may be carried from one 
person to another, and received by that per- 
son in different ways. They may be con- 
veyed by actual contact, as in the case of 
ringworm, er3^sipelas, ophthalmia (infectious 
inflammation of the eyes), hydrophobia, 
small-pox, etc. The germs may possibly 
be taken in through the unbroken skin, but 
much more frequently through a small crack 
or sore in the skin. Secondly, they may 
be conveyed by the air, and taken in by the 
breath. This is by far the commonest 
method, as seen in whooping-cough, scarla- 
tina, small-pox, diphtheria, measles, con- 
sumption, etc. Thirdly, they may be car- 
ried by water, and so taken into the stomach 
and intestines, as with cholera, typhoid 
fever, dysenterj^ etc. Fourthly, by the 
food, and taken to the stomach and intes- 
tines as before, as with t3^phoid fever, con- 
sumption, and foot-and-mouth disease (con- 
veyed by milk). Fifthly, they may be car- 
ried by clothes, and so get into the air, as 
with scarlatina. They may also be carried 
l)y insects, such as flies and mosquitoes, as 
above stated. In some instances the method 
of conveyance is mysterious, as in the 
widely-prevalent influenza, whose history 
has so far baffled research. 

Why Children Should not be Purposely 
Exposed to Infectious Fevers. — It is the 
custom with some ignorant mothers to pur- 
566 



posely expose their children to mild cases 
of fever, especially measles, chicken-pox, 
and scarlatina, because they say the children 
are certain to get them at some time or an- 
other, and in this way they think their chil- 
dren will have mild attacks v/hich will pro- 
tect them in the future. Such a practice is 
almost criminal, and should be absolutel}'- 
condemned, and for the following reasons : 
It is not certain that a child will have fever 
at some time or another ; if proper precau- 
tions were taken it would not have an in- 
fectious disease. A mild attack in one per- 
son is not always followed by a mild attack 
in another, but may give rise to a very 
serious one. One attack of fever does not 
necessarily prevent a second attack of the 
same fever at some future time. The death- 
rate in children suffering from most fevers 
(such as measles or scarlatina) is alwa3^s 
greater than in adults. Finally, as a rule, 
the older a child grows the less likely is it 
to be attacked by a particular fever. 

Disinfectants. — This word should only 
be used to indicate some process or chemical 
agent which will absolutely kill germs and 
spores. It is, however, unfortunately ap- 
plied to other classes, the antiseptics, which 
will only stop the growth of the germs, but 
will not kill them ; and the deodorants, 
which merely remove disagreeable smells, 
and often have no action whatever on the 
germs themselves. It is obvious that we 
must use a true disinfectant if we wish to 
prevent the spread of disease. 

Deodorants are such substances as the 
vapors of turpentine, burning peat, or boil- 
ing tar ; such liquids as Condy's fluid, or 
various odorous fluids such as eucalyptus ; 
and such solids as charcoal or camphor. 
Most of these take away unpleasant smells, 
but are otherwise useless. 

Antiseptics include such bodies as 
borax, boracic acid, chloride of lime, thy- 
mol, Condy's fluid, and various patent dis- 
infectants (so-called). These will arrest the 
growth of germs, and so prevent putrefac- 
faction, but few of them will absolutely kill 
germs. Condy's fluid will, of course, do so, 
but only when used in such a strong solution 
that it would discolor and destroy any 
clothes put into it. 



THE FAMIL Y DOCTOR 



103 



True disinfectants are of three kinds : 
fumigation, heat, and chemical. 

Fumigation by chlorine and sulphurous 
acid gas. It is probable that many spores 
will resist this method, and germs hidden, 
say in the pocket of a coat, will escape de- 
struction. 

Heat. — This is the best method of disin- 
fection as, if the temperature is sufficiently 
high, all germs and their spores will be de- 
stroyed. Unfortunately, it cannot be ap- 
plied in the case of all infected articles. A 
ready method of heat-disinfection which can 
be used in eveiy household is, where possi- 
ble, to boil any infected article, as it has 
been shown that by boiling for ten minutes 
all germs and spores are destroyed. 

Chemical Disinfectants. — iVlthough 



there are many so-called disinfectants offered 
for sale, yet only a few are true disinfectants 
if used in a strength which will not destroy 
the articles to be disinfected. Of these we 
shall only mention two, namely, carbolic 
acid and corrosive sublimate. Both of these 
are dangerous poisons, and must be handled 
with the utmost care. Carbolic acid needs 
to be diluted in the proportion of i part 
acid to 20 parts water. Corrosive sub- 
limate is sold in the form of tablets, colored 
blue to avoid accidents. These must be 
dissolved in water in the proportion of i part 
to 1,000. 

Contagious Diseases. 

The following points will help to deter- 
mine the nature of a suspicious illness : 



Disease 


Rash or Eruption 


Appearance 


Duration 
IN Days 


Remarks 


Chicken-pox . . . 


Small rose pimples 


2d day of fever or after 


6-7 


Scabs from about 




changing to vesicles 


24 hours illness . . 




fourth day of fever. 


Erysipelas .... 


Diffuse redness and 
swelling 


2d or 3d day of illness. 






Measles 


Small red dots like flea 
bites 


4th day of fever or 
after 72 hours' ill- 
ness 


6-10 


Rash fades on 7th day. 


Scarlet Fever . . 


Bright scarlet, diffused 


2d day of fever or after 
24 hours' illness . . 


8-10 


Rash fades on 5th day. 


Small-pox 


Small red pimples 


3d day of fever or after 


14-21 


Scabs form 9th or loth 




changing to vesicles. 


48 hours' illness . . 




day, fall off about 




then pustules . . . 






14th. 


Typhoid Fever . . 


Rose-colored spots 
scattered 


nth to 14th day . , . 


22-30 


Accompanied by diar- 
rhoea. 



It will often relieve a mother's anxiety 
to know how long there is danger of infec- 
tion after a child has been exposed to a con- 



tagious disease. The following table gives 
the information concerning the more im- 
portant diseases : 



Disease 


Symptoms 
Appear 


Period 
Ranges from 


Patient is Infectious 


Chicken-pox 

DiPHTHICRIA . 

Measles* 


On i4tli day 
" 2d day 
" I4tli day 
" 19th day 
" 14th day 
" 4th day 
" 12th day 
" 2ist day 
" I4tli day 


10 to 18 days 

2 to 5 days 

10 to 14 days 

16 to 24 days 

12 to 20 days 

I to 7 days 

I to 14 days 

I to 28 days 

7 to 14 days 


Until all scabs have fallen off. 

14 d's after disappearance of membrane. 

Until scaling and cough have ceased. 

14 days from commencement. 

10 to 14 days from commencement. 

Until all scaling has ceased. 

Until all scal)S have fallen off. 


Mumps 


ROTHELN 

Scarlet Fever 

Small-pox 


Typhoid Fever 

Whooping CouGiit 


Until diarrhoea ceases. 

Six weeks from l)cginning to whoop. 



* In measles the patient is infectious three days before the eruption appears. 

t In whooping-cough the patient is infectious during the primary cough, which may be three weeks 
before the whooping begins. 



I04 



THE FAMILY DOCTOR 



How to Avoid Disease. 

There are various ways in which disease 
ma}^ be avoided. One is not to expose our- 
selves to contagion or injurious influences. 
We need to be careful of the food we eat, 
the water we drink, even the air we breathe, 
for all of these, as above shown, are prolific 
sources of the germs of disease, We must 
also keep away from those afflicted with con- 
tagious diseases, or, if obliged to enter their 
presence, take precautions to avoid in- 
fection. 

This danger is now taken in hand by the 
health authorities of cities, patients of this 
character being removed to special hos- 
pitals, or, if kept at home, the yellow 
placard of warning is conspicuously dis- 
played. Only physicians and nurses — who 
are supposed to know how to take care of 
themselves — are permitted to enter the sick- 
room, or even the house in cases of this 
kind. 

A second and highly important method 
of avoiding disease, whether infectious or 
from organic weakness, is to strengthen the 
system by dint of suitable exercises ; seek to 
breathe only fresh and pure air, adapting the 
clothing to the climate and the bodily needs, 
and in other ways endeavoring to harden 
the body and to enable it to defy the insidi- 
ous assaults of disease. 

Muscular Exercise. 

Exercise of all parts of the body is an 
absolute necessity for the maintenance of 
perfect health. If a steam-engine is allowed 
to stand idle it will soon rust and get out of 
order. Similarly, if the body has no work 
to do, it will become too fat, and the mus- 
cles will waste and get flabby, the heart will 
become weak, the circulation slow and fee- 
ble, the blood will not be properly aerated, 
poisonous products will accumulate in the 
l3ody, the complexion will be pale, and the 
intellect dull, and if the brain is not regu- 
larly exercised the person will merely de- 
velop into a muscular animal, no better 
than a savage ; he will be stupid, ignorant, 
and uninteresting both to himself and to 
others. 

The effect of regular muscular exercise 
is to expand the lungs, to increase the 
,568 



amount of oxygen taken in and the carbon 
dioxide breathed out ; the sweat is increased, 
and so exercise helps to get rid of waste 
matters from the body. The heart is 
strengthened, the blood is more aerated, the 
muscles grow larger, harder, and more ac- 
tive, the appetite and digestive powers in- 
crease, the body is kept warm, and the brain 
is more active and bright as a result of the 
general health being so good. During exer- 
cise more food is required and much pure 
air. 

The brain worker should take regular 
gymnastic exercise in a well- ventilated gym- 
nasium, or, better still, regular outdoor 
exercise, such as walking, climbing, swim- 
ming, cricket, or lawn tennis. It is very 
necessary that such exercise should be regu- 
lar, as if done irregularly or in " spurts " it 
will do more harm than good, because the 
muscles, not being in training, will soon 
get tired, and the body will suffer. The 
person whose occupation is an entirely mus- 
cular one, such as the common laborer or 
the blacksmith, should spend his spare time 
in reading, music, and other mental studies. 
In other words, every man should have 
a ' ' hobby ' ' which should exercise faculties 
as different as possible from the usual occu- 
pation. There is but little danger in hard 
and continuous work, provided it is varied 
and not monotonous ; it is not work but 
worry which kills. The tendency to worry 
when there is no need, and which is such a 
prominent feature with some people, should 
be constantly kept down. 

The above remarks as regards exercise 
apply, of course, not only to men but to 
women, and to them almost with greater 
force, as women neglect it to such an extent. 
There are plenty of forms of perfectly wo- 
manly exercise which may be taken, such 
as walking, rowing, swimming, skating, 
and lawn tennis, and if these were indulged 
in regularly we should hear less of hysteria 
and weak backs. 

The conditions necessary for keeping the 
muscles in good order are those required for 
the healthy nutrition of every organ of the 
body ; namely : 

Good, rich blood ; distribution of blood, 
and of nerve-force, without obstruction, to 
each part ; exercise of the organs, according 



THE FAMILY DOCTOR 



105 



to their ability ; sufficient intervals of 
repose. 

Everybody knows that we must have 
sleep for several hours in each twenty-four, 
or we wear out. Besides sleep, however, 
which affects the brain only, there must be 
rest from action in all the muscles. 

The heart must, first of all, be protected 
from disturbance. It naturally beats faster 
when any of the large muscles are working 
actively, as when we run or walk fast ; 
especially up stairs. Our breathing is then 
hurried also ; and thus, commonly, a check 
is put upon our doing too much : we ' ' get 
out of breath , ' ' and have to stop or slacken 
our movement. 

When the heart is overworked, one of 
two things happens. If the body is at the 
time well nourished, and its general vitality 
is good, the heart grozvs stronger, just as 
other muscles do, with exercise. In time it 
grows thicker also ; and this is the ' ' hyper- 
trophy " of medical books. But, if the 
overwork is incessant, the blood is thin and 
poor, and the sum of energy in the body is 
low, the heart becomes weak instead ; its 
muscular fibres become pale and thin. In 
this condition they are easily stretched by 
the blood within the heart's cavities, and we 
have what doctors call ' ' dilatation of the 
heart." 

Tight lacing does mischief and impairs 
health, sometimes causing sudden death, by 
cramping the motion of the heart, as well as 
the expansion of the lungs in breathing. It 
is an enormous mistake ; all the more in- 
tolerable because the wasp-like shape which 
it gives to the female figure is unlovely as 
well as unnatural. No sculptor of classic 
Greece, no painter of Italy, in the days of 
Raphael, Michael Angelo, and Titian, ever 
gave to a goddess or a Madonna such a form 
as modern fashion has sometimes tortured 
its victims to obtain. Happily, there is, of 
late years, some gain in fashion in regard to 
this matter ; the direction both of good taste 
and of hygiene. 

Modes of Exercise. 

Walking is excellent ; unsurpassed in 
benefit to the system if one can afford time 
to get enough of it ; a pleasant country, 



moderate weather, and good company being 
almost essential to its advantages. Begin- 
ners must not walk too fast or too far. 
Stop at the end of the first hour, and sit 
down for five minutes. Rest ten minutes at 
the end of the second, and every successive 
hour, if you go on long ; and never, while 
unaccustomed to pedestrianism, go more 
than three miles in one hour. 

Riding on horseback is an admirable 
exercise ; but it leaves neglected a number 
of useful muscles, which are brought into 
action in walking. Farmers in some places 
ride on horseback almost always, if they 
have to go a mile or more ; and, in conse- 
quence, they become poor walkers. They 
often almost wear out in an hour's stroll 
over hard pavements in town. Bicycling 
much resembles riding in effect. 

Rowing is a capital exercise. More 
muscles are used in it than in walking or 
riding on horseback ; hands, arms, back, 
legs, and feet are all strenghened b}^ it. 

Skating is as wholesome in itself as any 
exercise can be. Always in a cold, brac- 
ing atmosphere (except roller skating, of 
course, which may be anywhere), even in a 
" rink," with freedom and variety of move- 
ment of the body and limbs, yet without 
violence, it is excellent for both sexes. 

Swimming, as an exereise, apart from 
the good obtained from bathing, is less 
favorable. The pressure of the water, and 
its temperature if cool or cold, force the 
blood more or less from the surface of the 
body to the head. Swimming rapidly is, 
also, a violent exercise. But every boy and 
girl should learn to swim as early in life as 
possible, so as to lessen the danger when 
" overboard " unexpectedly an}^ where. 

Out=of door games, as lawn tennis, cro- 
quet, cricket, base-ball, are all, in modera- 
tion, not only enjoyable, but wholesome in 
their effect upon the bodily condition. Ex- 
hilaration of mind makes all exercise more 
beneficial. It is astonishing what an amount 
of work people will do under the name of 
play. A Chinese mandarin, on seeing a 
number of English gentlemen engaged act- 
ively in a game of l)ase l)all or cricket said, 
" In my country we always pay people for 
taking so nuich trouble to amuse us." No 

569 



io6 



THE FAMIL Y DOCTOR 



treadmill, however, would ever build up 
muscle like the cricket ground. 

Healthy Breathing. — I^ittle thought is 
needed, for every one to see that for good 
breathing there must be sound lungs and 
air- tubes, and strength in the muscles of the 
chest, as well as pure air. Our breathing 
muscles can be strengthened by exercise. 
All active muscular movements of any part 
of the body, but especially brisk walking 
or running, quicken the action of the heart ; 
and, as the blood then goes more rapidly 
through the lungs, it needs to be, and is, 
aired by quicker breathing. 

Using the voice a great deal (as in speak- 
ing or singing) in early life, promotes the 
growth of the lungs and the strength of the 
breathing muscles. Those who belong to 
consumptive families should, while young, 
be accustomed to active out-of-door habits ; 
and for them , reading or speaking aloud or 
singing (vocal gymnastics) will be whole- 
some exercise ; that is, so long as they are 
well . When the lungs are actually diseased , 
active efforts of all kinds should be avoided. 

Pure air, and plenty of it, is a constant 
necessity for health. The application of 
this truth belongs in many ways to our 
every-day life, especially, of course, within 
doors. Out of doors we can usually trust 
to nature to supply us a fair share of whole- 
some air, if, of course, we keep away from 
localities in which the air is vitiated by bad 
sanitation or other unwholesome surround- 
ings. 

Personal Cleanliness. — The importance 
of cleanliness in all the actions of life is al- 
most too apparent to need mention, were it 
not that it is so much neglected by man}^ 
Not only cleanliness of the skin, the hair, 
the teeth, the nails, and the clothing is 
necessary, but also cleanliness in all our 
habits. By this means we shall avoid many 
diseases which are entirely due to dirt of vari- 
ous kinds. The old and excellent defini- 
tion that dirt is matter in the wrong place 
suggests that it should be removed ; and 
when we remember that this dirt may con- 
sist of irritating particles of minerals in the 
form of dust, or of poisonous chemicals, and, 
more fatally, of disease germs, we shall be 
greatly impressed with the necessity of being 
clean. 

570 



Clothing. 

Clothing, to promote health, should be : 
sufficient for comfortable warmth ; not ex- 
cessive in quantity or pressure ; properly 
distributed over the body ; suited to permit 
transpiration and moisture ; changed often 
enough for cleanliness. 

Some persons, with the idea of hai^dcning 
themselves, wear as little clothing in winter 
as possible. This is perhaps well enough if 
they are very robust ; but if not strong, they 
become chilled through and may be severely 
reduced in health. 

Yet it is equally a mistake to keep one's 
self too warm, burdening the body with un- 
necessary clothing. The same is true of 
bed-covering, in respect to which people 
have very different needs. On the same 
night one may be satisfied with a single 
blanket, while another needs two or three. 
Every one ought to be warm enough to 
sleep comfortably. 

Kind of Clothing. — We should adapt the 
amount and quality of our clothing to the 
weather. Not by the almanac, however, as 
the seasons do not follow it exactly. Chi- 
nese people, it is said, having cool nights 
and very hot noons, begin the day with 
several light garments on. As the hours of 
morning bring warmth, off goes one thing 
after another, till by noon-day they have 
only one or two covers left. With the cool- 
ing of the afternoon they again begin to put 
them on ; and so, hour by hour, they get 
back to the morning's raiment. This is 
reasonable enough. Many persons among 
us make the mistake of wearing too little 
clothing (as well as keeping their houses 
too cool) in the changeable and uncertain 
weather of spring and autumn ; and a large 
number of " colds " are caught in that way. 

Of the materials in use for clothing, the 
warmest (besides furs) is wool. An open, 
porous fabric, containing air, conducts heat 
more slowly than a smooth, dense one ; be- 
cause air itself is a slow heat-conductor. So 
a tight-fitting kid glove scarcely keeps the 
hand warm, while a loose mitten is very 
comfortable in cold weather. 

Silk is a slow conductor also, and it is 
warm for garments in proportion to its thick- 
ness. It conducts electricity very slowly, 



THE FAMIL Y DOCTOR 



107 



which makes it particularly suitable for 
undergarments with those who are liable to 
pains and aches on damp days, or when the 
wind is " easterly." 

Next to wool and silk comes cotton 
(muslin) ; and the coolest of all are linen 
garments. These are most fit for midsum- 
mer wear, when our American climate is, by 
fits and starts at least, tropical. Every one 
should be prepared, however, at all seasons 
with extras to put on in case of change of 
weather from warm to cool. 

In our variable climate, delicate persons, 
especially those liable to rheumatism or 
neuralgia, generally find advantage in wear- 
ing either light flannel or silk next to the 
body even through the summer, with a 
heavier kind, of course, for winter. 

In the distribution of clothing over the 
body, the main part to keep warm is the 
chest. As it contains the heart and lungs, 
all the blood in the body passes through it 
constantly, and conve^^s its temperature 
everyw^here. Moreover, chilling the heart 
or lungs endangers injury to those central 
organs themselves. 

Next, the abdomen must be sufficiently 
protected. Great organs, the stomach, 
bowels, liver, spleen, kidneys, etc,, are con- 
tained in it, and are all (most of all the 
bowels) liable to attacks of disorder from 
cold. Sudden changes of temperature often 
bring on diarrlioea ; sometimes, cholera- 
morbus or dysentery. 

Then, the extremities. Of these, the 
feet must be best cared for. They are 
farthest from the heart, and nearest to the 
ground. Hence, at the same general tem- 
perature, they suff'er most from cold. Chil- 
dren, in mild climates, may grow up accus- 
tomed to running about barefoot, if they 
have freedom and space to acquire active 
habits. 

Night Attire. — At l)edtime all the clothes 
should be changed, the day clothes being 
hung up to be dried and ventilated. The 
night clothes should be made of cotton, 
which is not irritating to the skin as woolen 
is. Sufficient warmth will be given by the 
bedclothes, which should consist in part of 
blankets or feathers, and should be light 
and warm. A woollen night-dress, besides 
being irritating, promotes too much perspira- 



tion, and makes the body hot ; but for 
young children; old people, rheumatic sub- 
jects, or in very cold climates, a woolen 
night-dress is necessary. 

How to Live Long. 

As a brief summary statement of the 
most essential conditions of h.ealth and 
longevity, we may conclude our study of 
H3'giene w^ith the following precepts : 

1 . Never breathe three breaths of foul air 
when you can get out from it into that 
which is fresh, or can get fresh air into the 
place where you are. 

2. Eat when you are hungry, and only 
wholesome food. Eat slowly, and stop as 
soon as hunger is satisfied. 

3. Drink pure water when you are 
thirst}^ ; take milk as part of your daily 
food ; a cup of tea, not too strong, if you 
like it, or cocoa; but coff"ee only when you 
are ver}^ tired ; and alcoholic beverages, 
while in good health and strength, never. 
Also, make no use of tobacco. 

4. Dress alwaj^s with a view to comfort 
and convenience ; not compressmg the chest, 
nor impeding the movement of any of the 
limbs. 

5 . Be careful to maintain a regular habit 
of daily movement of the bowels. 

6. Rest, if you can, when tired, and 
sleep when sleepy. Take eight hours of 
sleep every night ; more, if you feel the 
need of it, and can get it. 

7. Work regular!}" at something every 
da}^ and do the best you can throughout ; 
but avoid over-work. The sign of it is, 
that you wake up tired, not refreshed, in 
the morning. 

8. Never do any regular week-day labor 
(simple unavoidable small chores excepted) 
on the first day of the week. Make it a day 
of repose and renovation for mind and body. 

9. However rich you may be, do not 
make pleasure the aim and object of life ; it 
will wear you out faster than work, or even 
worry. 

Lastly, let every day be cheered In- sun- 
shine from above, and brightened by the 
hope of a better life to come. 

571 



loS 



VALUE OF VEGETABLE AND ANIMAL FOOD 



No subject is of more vital importance 
to the care of health than that of food. 
Hence a knowledge of the value of various 
food products is indispensable to housekeep- 
ers and to those who value their own health. 

Are vegetarians right, who insist that 
w^e should eat no meat at all ? Their argu- 
ment is, that vegetables contain all the ele- 
ments required for our nourishment, made 
up into organic stuff, ready to be digested 
and built up into our tissues and used as 
fuel. Hence, they say, it is useless, cruel, 
and expensive to slay our subject animals to 
gratify our carnivorous taste. 

True, plants, roots, seeds, and fruits do 
contain everything absolutely necessary for 
food. Men often live for years, many per- 
haps (after infancy) for lifetimes, without 
animal food. But that is not the whole 
question. Is a solely vegetable diet the best 
for health with all people f 

On this we must inquire further ; are the 
elements in exactly the same state of combi- 
nation in vegetables as in meat ? Our 
answer is, no. They are more eoficentrated 
in animal flesh, are worked up already into 
animal substances, and therefore are more 
readily assimilated than vegetable food. 

Can we judge by anything in our struc- 
ture which we are best fitted for ? Flesh- 
eating beasts, as lions, cats, dogs, have only 
sharp, cutting, and tearing teeth. Grass- 
eaters have nippers in front, and all the back 
teeth broad-crowned, nearly flat. We resem- 
ble the bear, hog, and rat, in having teeth 
for cutting in front, tearing at the sides, and 
broad, grinders back in our jaws. 

The length of the human alimentary 
canal (that is, stomach and intestines) is 
about six times that of our bodies ; interme- 
diate between that of the purely carnivorous 
and of the entirely herbivorus animals. It 
would seem then that, like the bear, hog, 
and rat, we are made fit for either animal or 
vegetable food. We are omjiivorous. 

On the whole, this is the conclusion to 
w^hich physicians and sanitarians have gen- 
erally come — that, with healthy people, 
living in the open country, not working 
very hard, and having an abundance of good 
572 



vegetable food, meat is not necessary. They 
can live long lives without it. But, in close- 
built cities, where the air is not pure, where 
work is hard, and " vexation of spirit " 
abounds, a mixed diet is best. 

Bread. 

Time out of mind " the staff of life," was 
made of brayed grain by our ancient fore- 
fathers before they left Western Asia. Bread 
contains nitrogenous and non- nitrogenous 
food principles ; gluten and starch, as well 
as vSalts. It is adapted both for tissue-build- 
ing and for energy-producing use in the 
body. 

Wheat bread is as strong in nitrogen as 
any, and is richer than other kinds in phos- 
phates, which are Supposed to be in part 
nerve-feeders. The whitest of flour does not 
make the most nourishing bread. The rich- 
est part of the grain is just beneath the chaff, 
making slightly yellowish flour. Improved 
ways of grinding wheat now retain nearly 
all of this strength of the flour, some of 
which was formerly wasted. 

Rye meal makes, by itself, a nourishing 
but less spongy bread than wheat. It is 
very largely eaten by people in Northern 
Europe. The best way to use it in making 
bread is to mix it with an equal or less 
quantity of wheat flour. 

Bread must be properly raised to be 
good. This is done by ?i fermentation, w^hich 
takes place in the starch (it first becoming 
changed to sugar) of the dough, under the 
action of yeast. Sugar, when it ferments, 
is converted into alcohol and carbonic-acid 
gas. The alcohol is very small in amount. 
The carbonic acid gas is kept in by the 
sticky, pasty gluten, of which good flour has 
about twelve per cent. Thus the dough is 
stretched or expanded into a spongy mass. 
Baking dries it somewhat, and makes it 
more or less crisp, or at least takf s away 
the adhesiveness of the dough. 

Faults of bread, v/hich make it less 
wholesome, as well as less agreeable, are 
heaviness, sourness, bitteimess, mouldincss, 
and an excess oi saline material. Heavy, ill- 
raised, and under-baked bread is very 



THE FAMIL Y DOCTOR 



109 



unwholesome. Sour bread is so also. It is 
made by ^zrr-raising, or by using spoiled 
flour. Bitterness comes either from bad 
yeast or too much of the yeast being used ; 
mouldiness, from the flour or bread being: 
kept too long. 

Other ways of raising bread are : using 
sal(sratus, bicarbonate of potassium, from 
which the carbonic acid is set free by 
warmth, or by adding sour milk, containing 
lactic acid ; or putting in the dough sour 
milk and bicarbonate of sodium ; or carbon- 
ate of ammonium (smelling salt) ; or phos- 
phoric acid and bicarbonate of sodium 
(Horsford's process). Still another plan is 
to make the carbonic acid as it is made for 
"mineral water," and then by pressure to 
force it into the dough. This constitutes 
' ' unfermented aerated bread . ' ' When care- 
fully made, it is very good, keeps well, and 
can safely take the place of ordinary bread. 

Hot fresh bread has a somewhat more 
adhesive or pasty quality than stale bread. 
The gastric juice, therefore, does not so 
readily penetrate and digest it. Persons 
with entirely sound digestion have no trou- 
ble in disposing of it ; but dyspeptics should 
ahvays prefer stale bread. 

Adulterations of flour are most often 
alum, chalk, lime, and potato meal. A little 
alum is frequently put in by bakers to wdiiten 
the bread, as well as to make it weigh more 
w^hen sold by the pound. Much alum makes 
it unwholesome, irritating the stomach and 
binding the bow^els. Potato meal is harm- 
less, but a fraud when mixed with wheat 
flour, as it costs much less, and is not so 
nourishing. The microscope will detect it. 

Bran bread (as before remarked) is 
rougher than that of white flour, and so, by 
stimulating the muscular coat of the bow- 
els, it helps to keep them open. Rye bread 
is about as nourishing as wheat. Oatmeal 
does not rise so well as wheat flour, but in 
cakes, porridge, gruel, and grits, it makes 
an admirable food. 

Buckwheat is nourishing, but proves to 
be rather better suited, in buckwdieat cakes, 
for an occasional luxury than for a stand-by 
diet. Barley is not a strong meal, though 
"John Barleycorn" makes a very strong 
drink when fermented and distilled. I^arley 



water is often a good addition to milk when 
it disagrees with young infants. 

Rice contains but a moderate amount of 
nitrogen, but plenty of starch, and (like 
other grains) some salts ; and it is very 
easily digested. Chinamen and Hindus, 
many millions of them, live chiefly on it. It 
is soothing to the bowels, and particularly 
suitable in cases of diarrhoea. 

Corn (maize), so much used in this 
country and in Southern Europe, is fairly 
nitrogenous, and is comparativel}- rich in 
fat. It affords good and serviceable food, 
whether eaten from the ear (sugar corn, boil- 
ing ears) or made into bread, mush or gruel. 
It is not, however, quite so easily digested 
as wheat, oatmeal, or rice. 

Vegetables. 

Peas and Beans are highly nitrogenous, 
besides containing a great deal of starch. 
But that their share of salts, "especially phos- 
phates, is less, and that they are more 
uncertain of digestion, they would rank 
along wath wheat bread in value. 

What we call the Irish potato is really 
of American origin. Abounding in starch, 
potatoes contain but little nitrogen. Their 
great merit is, that they produce largely for 
their cost ; they can be made palatable by 
cooking, and go a great w^ays in bulk as food. 

The Sweet Potato is an Old World plant, 
known long before the discovery of America. 
It is harder to keep than the round or white 
potato, easily undergoing a sort of sugary 
decay. At the best, it is not quite so easily 
digested as the round potato. The ya))i of 
the East and West Indies, is a root some- 
what analagous to the sweet potato, and 
another similar root is a good deal eaten in 
the Sandwich Islands. 

The Tomato is really a /'/vc//. It is more 
nearly always wholesome for everybody than 
any other of what we call vegetables. Tur- 
nips, carrots, parsnips, the onion, cabbage, 
squash, and salsify, all rank below potatoes 
and tomatoes in digestibility. 

Cauliflowers and Cabbages, are plants 
of the same species, differently developed. 
But the cauliflower is, under cultivation, 
much the most tender and digestible. 



'/ J 



no 



THE FAMIL Y DOCTOR 



Beets, when young, are very easily 
digested ; quite otherwise after they grow 
old and tough. Asparagus, of the best 
quality, is entirely wholesome. Spinach, 
in good condition, is not at all indigestible. 

Mushrooms are strong and meat-like 
food, wholesome for most, but not for all 
people. The point of importance is, to be 
sure they arc mushrooms. A number of other 
ficngi are safe and nourishing, but some are 
very poisonous. Never gather or eat what 
are called mushrooms unless they have, un- 
derneath, pink gills, so called, and above, 
as w^ell as on the stem , a skin which can be 
easily peeled off ; also, they have no unpleas- 
ant taste or smell, and grow not in dark 
woods, but in rather open fields. 

Celery, when white and tender, is, in 
moderation, very wholesome, either raw or 
stewed. It represents, when eaten raw, a 
class of food articles (the radish and lettuce 
are others) of more importance than is gener- 
ally appreciated. We need, every few days, 
to take something in its natural state, which 
has " never seen the fire." 

Fruits. 

As a rule, fresh fruits are ivholesome . 
They promote the natural action of the 
bowels, and are refreshing and antiscorbutic. 
When the bowels are disordered, as in diar- 
rhoea or dysentery (except when these result 
from sciL7^vy ),they are not suitable. 

All fruits are not equally digestible or 
desirable for persons of uncertain health. 
Peaches, apples, and oranges come the nearest 
to being good for everybody while in health ; 
and oranges, as well as the finer and more 
delicate kinds of grapes, are often with 
ad vantage allowed to the sick . Many grapes 
have a tough pulp, which ought not to be 
swallowed ; and the seeds never should be. 
They, and apple cores, and even cherry- 
stones, are often taken into the stomach, 
with no harm following. But they are not 
digestible, and now and then they collect 
together and cause obstruction. There is a 
queer little offset to the large intestine into 
which, in a few instances, an apple-seed or 
some such thing has found its way, produc- 
ing an inflammation ending in death. 

574 



The least wholesome of our domestic kinds 
maybe said to be the clierry, and, doubtful 
for all dyspeptics, also, pears; of foreign 
fruits, figs and pineapples. Prunes (partly 
dried plums), yz^^-^^', and dates are especially 
laxative to the bowels. 

Steived fruits are far less uniformly diges- 
tible than the same eaten fresh, in season. 
Preserves ought to be ruled out of the diet of 
dyspeptics, and taken, as a rare indulgence, 
in small quantities only, by all. Lemonade, 
made with the juice of lemons (not citric 
acid of the drug-shop), is not only refresh- 
ing but beneficial to most persons in hot 
weather, and when sick with fever. But, 
in the last case, irritability of the stomach 
or bowels may sometimes prevent its use. 

Ca7ined fruits, put up with skill and care, 
may approach very nearly to fresh fruits in 
wholesomeness ; but the skill and care actu- 
ally used are often far from perfect. More- 
over, of the different materials employed for 
keeping fruit or other food for a long time, 
the safest and best, undoubtedly, is glass. 

Eggs. 

There is excellent nourishment, mostly 
albuminoid, but with a small amount of fat 
(in the yolk) in eggs. There is, of course, 
no truth in the popular saying, that "an 
Qgg is as good as a pound of meat." In 
proportion to its iveiglit, an ^%% is equally 
nourishing with meat; that is all. It is of 
great consequence that eggs shall be fresh ^ 
when eaten. 

Meats. 

All parts of the Animal Kingdom furnish 
food for men in some quarters of the earth. 
Vertebrates are represented abundantly ; in 
mammals (as the ox and sheep), bii'ds^ rep- 
tiles, {e.g. the terrapin), 2indi fishes. Mol- 
luscs, as oysters and clams, are favorites 
with many. Articulates are familiar in the 
lobster, crab, prawn, and shrimp. 

Beef is the strongest kind of meat, the 
most concentrated albuminoid food. It is, 
also, when tender, as digestible as any other 
article of diet. Many dyspeptics eat only 
beef and bread every day. A larger range, 
how^ever, would nearly always be better for 
them. Signs of good quality in beef are 
these: it should be of a fresh red color, 



THE FA MIL V DOCrOR 



I ir 



neither pale-pink nor dark-purple ; marble- 
veined lightly with fat; not wet, but firm to 
the touch ; with little odor, none unpleasant ; 
should shrink but little in cooking. If 
tested with litmus paper, its juice will show 
acidity by reddening it. 

Veal is not nearly so easily digested as 
beef. Some persons, not usually dyspeptic, 
have to avoid it altogether. A bad fraud in 
some city markets is the sale of too yoiivo^ 
veal ("bob" veal). It ought never to be 
eaten before it is four or five wrecks old. 

Mutton is very nearly (some analysts 
say quite) as strong a nitrogenous food as 
beef, and scarcely less digestible with some 
persons. Hither kind of meat may be tough 
or tender, and so may give the stomach, as 
well as the teeth, more labor in disposing of 
it. Tough meat does not pay ; don't buy it. 
Internal work in digestion has to be econo- 
mized or supported like external work, or 
the strength goes down. 

Lamb is more desirable every way than 
old mutton. It seldom, or never, comes to 
our markets too young. 

Pork should always be avoided by dys- 
peptics and by persons of uncertain peptic 
powers, y^// rules about diet are intened for 
these. Healthy people can digest almost 
anything, except bob veal and very ancient 
knife-resisting mutton, or leathery skirt of 
beef; anything, in short, that their teeth will 
chew. Fresh pork, for the hearty, active 
man or woman, or roast pig, is good and 
nourishing ; but it must always be well done. 
All hog-meat must be cooked through (not 
only on the surface) to destroy any possible 
parasites which it may contain. Of these, 
triehincE are the worst, being dangerous to 
life; but they are certain to be killed, and 
thus made harmless, by thoroughly cooking 
the meat. Smoking it without cooking will 
not make it safe. Freezing it may do so. 

Birds have weaker, less nitrogenous 
meat than mammals, but generally more 
tender and delicate. Most digestible of 
domestic birds are the turkey, chicken, and 
guinea-fowl ; less so the duck (though often 
very good), and least fit for doubtful stom- 
achs, the goose. Pigeons are moderately 
digestible, but one soon tires of them. Our 



wild partridges, prairie chickens, and grouse 
(some of which are called pheasants, but 
there are no true pheasants native to this 
country), and quails, are very good game- 
birds for the table. So are reed-birds 
(favorites for invalids and convalescents) , 
woodcock, snipe, and canvas-back ducks. 
The turkey is perhaps our most valuable 
original contribution to the diet of mankind, 
unless we except the potiilo and maize. 

Fish, of some kinds, are consumed in 
almost all parts of the world. Thousands 
of people depend upon fishing for a living. 
There is still less nitrogenous material in 
fish than in birds' meat ; some, as the sal- 
mon, have a good deal of fat. A larger pro- 
portion of the phosphates (salts containing 
phosphorus) is present in their substance 
than in land animals. Some persons 
imagine that fish are therefore especially a 
brain-making diet. But there is enough of 
the phosphate in ordinary meat and bread 
for any one's brains, if he can appropriate and 
assimilate them w^ell. Fresh fish, nicely 
cooked, are wholesome and nourishing. 

Of articulates, lobsters, crabs, prawns, 
and shrimps have been already mentioned. 
Lobsters, at least, when fresh ^ are not un- 
wholesome for most people. Remember, 
everything taken outof the water spoils soon 
after it dies. The place to enjoy lobsters, 
crabs, and shrimps safely is at the seashore. 

Molluscs, as oysters and elanis, are 
nowhere more appreciated than in America. 
Our oysters are probably the best in the 
world ; although in tropical waters they 
grow a great deal larger. Clams are tougher, 
and much less digestible; their soup can be 
enjoyed, however, without risking the hard 
clam itself. 

Convalescents can begin with good sound 
oysters before they dare venture upon more 
solid food. One of their virtues is that they 
can be cooked in so many ways. Raw, they 
are digestible by the hungry man almost 
always. Roasted in the shell, they are man- 
ageable by every stomach that has any gastric 
juice in it; no solid is more digestible. 
Panned, steamed, stewed, broiled they are 
digestible and wholesome. Fried oysters 
must be, with the dyspeptic, quite forbidden. 



575 



112 



THE FAMILY DOCTOR 



Time Table for the Housekeeper. 



Apples, sour, hard . . . . 
Apples, sweet and mellow 

Asparagus 

Beans (pod) 

Beans with green Corn . . 
Beef 



Beefsteak 

Beefsteak 

Beets, 3'oung 

Beets, old 

Bread, Corn 

Bread, Wheat 

Butter 

Cabbage 

Cauliflower 

Cake, Sponge ....... 

Carrot, Orange 

Cheese, old 

Chicken 

Codfish, dry and whole . . . 

Custard (one quart) 

Duck, tame 

Duck, wild 

Dumpling, Apple 

Eggs, hard 

Eggs, soft 

Eggs 

Fowls, domestic, roasted or . . 

Lamb 

Meat and vegetables .... 

Milk = . 

Mutton 

Mutton . 

Onions 

Oysters 

Parsnips 

Pigs' Feet 

Pork 

Pork 

Pork, raw or ' . 

Pork 

Potatoes 

Potatoes 

Potatoes 

Rice = 

Sausage 

Soup, Vegetable ....... 

Soup, Chicken 

Soup, Oyster or mutton 

Spinach 

Tapioca 

Tomatoes 

Tomatoes 

Trout, Salmon, fresh, boiled or 

Turkey, boiled or 

Turnips 

Veal 



Mode of 
Prkparation 



Raw 

Raw 

Boiled 

Boiled 

Boiled 

Roasted 

Broiled 

Fried 

Boiled 

Boiled 

Baked 

Baked 

Melted 

Boiled 

Boiled 

Baked 

Boiled 

Raw 

Fricasseed 

Boiled 

Baked 

Roasted 

Roasted 

Boiled 

Boiled 

Boiled 

Fried 

Boiled 

Boiled 

Hashed 

Boiled 

Roast 

Broiled 

Boiled 

Stewed 

Boiled 

Soused 

Roast 

Boiled 

Fried 

Broiled 

Boiled 

Baked 

Roasted 

Boiled 

Fried 

Boiled 

Boiled 

Boiled 

Boiled 

Boiled 

Fresh 

Canned 

Fried 

Roasted 

Boiled 

Broiled 



Time of 
Cooking 



H. M. 



15 to 30 

00 

45 
25 
15 
15 
00 

30 

45 
00 



I 00 

1-2 00 

45 
I 00 

I 00 

*i5 

30 

I 30 

I 00 

I 00 

10 

3 

5 

I GO 

* 20 

30 

*25 

20 

1-2 GO 

5 
I GO 

*30 
20 

30 

45 
45 

2G 

25 

1 OG 

2 00 

t 330 
1-2 00 



30 
GO 

30 
30 
20 

45 
20 



Time of 
Digestion 



M. 
50 
50 
30 
30 

45 
00 
00 

GO 

45 
00 

15 
30 

30 
30 
30 
30 
15 
30 
45 
00 

45 
00 

50 
00 

30 

GO 

30 
GO 

30 
30 
00 

15 
00 
GO 

30 
GO 

OG 
15 
30 
15 
15 
30 
30 
30 
GO 
GO 
OG 
00 
30 

30 
00 

30 
30 
30 
30 
30 
OG 



* Minutes to the poiiud. f Mutton Soup. 

The time given is the general average; the lime will vary slightly with the quality of the article. 



576 



^^^ 5 1901 



ion 




1 





■-==*'-s^. 










